excellent would not change a thing

Every time I have made these cookies I have received many compliments. They are definately one of the favorites at cookie exchanges. I did not give them 5 stars because although they are good, they also involve alot of prep time. Certainly not easy or inexpensive, the alomond paste is pricey. The cookies however taste heavenly.

just like the ones you would get in NY from an Italian bakery

Fabulous! I am Italian from NYC and these were the best. I made them for a church cookie swap and they were everyone's favorite. THe only problem is now I have to keep making them for every party I go to. I double the recipe and use a larger pan...works great and I get about 72!

Expensive and just ok - but a nice different cookie. Looks really special

Great Recipe! These cookies a great looking and tasting. I took everyones advise and only used a thin layer of chocolate on top. I had a problem separating the batter evenly into three. However, even or not they came out great.

Thank you, these are amazing! A must-try, it's well worth the work. My husband asks me to make them all the time now :) The only thing I did differently was use 7 oz of almond paste but that's the only size the store had.

Delicious and a big hit with family and friends! I had never eaten Italian wedding cookies before and wasn't aware that they were more like cake. For Christmas, I made red, white and green layers. I also added a little Crisco to the chocolate to help it remain soft and greased the pans after some initial frustration with the cookie/cake sticking to the bottom. We did not find these treats dry at all - in fact, they grew more moist as they sat because of the jam between the layers.

These cookies are excellent. The change I made was with the chocolate. I melted a bit of "Gulf Wax" (about 1/3 cake)then added the chocolate bits. I cut them in strips before I put the chocolate on. The cookies cut without cracking. They freeze well. My family loves them.

These cookies were fantastic! Don't be afraid to put plenty of jam between the layers though! I was afraid it'd be too messy, so i used it sparingly, and they were a tad dry. Could have used more. Otherwise, the flavor is fantastic!

Do remember to cut these cookies into small pieces. They are very rich. Like one of the other notes, I used 7 oz of almond paste. I compensated by using a little extra almond extract. The recipe makes for a nice presentation. I must say that while I was cooking the cookies, I was not very confident that they would turn out. However the final result looks impressive. I think next time I might also try a custard filling instead just to see what happens.

WONDERFUL! Taste and texture of the bakeries on Long Island. I've tried a couple of other recipes over the past few Christmases. Although they were great, this is by far the best recipe. Soft cookies, perfect mild almond flavor! Don't change a thing in this recipe. The only thing I don't do as far as the chocolate is cover the top completely, but rather cut the cookies into long strips first, use a drizzler with melted chocolate in it and drizzle it along the tops and let it fall down the sides, and then cut them into the smaller one inch cookies. It can be messy and hard to cut nicely with the chocolate covering the top once it hardens (it cracks).

to make this already wonderful recipe even better use Almond Filling instead of the almond paste the cookies come out moist and even better.

SO GOOD! I'm pretty sure I will be making these again, because not only did they receive universal acclaim, but also I didn't get to eat enough because everyone took them!

I love this recipe! They look so elegant, and are always a pleaser. I do however use 1/2 a bag of dark chocolate, and 1/2 bag of milk chocolate chips, boiled seperatley to give it some variety.

Fantastic! My batter stuck to the pan a bit, so on the last batch I lined the pan with foil. This recipe is a keeper. It's very impressive and easy to make, and I will definitely make it again.

Excellent! If you cut up into pieces before the entire sheet is perfectly chilled, it makes it easier to deal with the hardening chocolate.

I absolutley loved these cookies. They require 8oz's of almond paste in the recipe, but most paste comes in measurements of 7oz's whice sufficed just perfect. Go ahead and try them, there delicious!

Fantastic! I'm a novice baker but these turned out really great looking and just as good to eat! I did find the chocolate a bit thick to cut through, so next time I'll take the advice offered and use a little less so it doesn't crumble. Great recipe!!