Reviewed: Dec. 3, 2009

I would recommend not rolling the dough too thin, as the cookies are VERY delicate and break easily. Also, many of mine stuck to the pan, even though I sprayed it with Pam. Next time, I'll try putting them on parchment paper. I skipped the egg whites and almonds, and sprinkled the cookies with powdered sugar after they were done instead. Overall, they came out very light and delicious.

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Reviewer:

SUZZANNA

Cooking Level: Intermediate

Home Town: Calumet City, Illinois, USA

Living In: Schererville, Indiana, USA

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Reviewed: Dec. 20, 2008

These turned out beautifully!!! Everyone loved them. I made a second batch using ground hazelnuts instead of almonds, and nutella as the filling - these were really popular too! Thanks for a wonderful new addition to my regular cookie list!

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9 users found this review helpful

Reviewer:

shuttlegirl

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Longmont, Colorado, USA

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Reviewed: Mar. 11, 2008

I've been making this recipe for years. These are tender cookies that require care when baking but I promise you you'll get rave reviews. I bring them everywhere and people love them. Great for baby and bridal showers. Make an impressive presentation. Follow recipe as is.

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Reviewer:

Jill

Cooking Level: Expert

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Reviewed: Sep. 9, 2007

I must say, these cookies do take a lot of work, even for the more experienced baker, but when they're done you see the hard work was worth it! These were really a delightful cookie, and no one in the house turned them down. I added a half strawberry in the center as well for a fun touch, and these turned out to be a batch of some of the best cookies I've ever made! I would hughlt recommend these without a doubt, but take my word for it, this is definitely a recipe that requires an experienced cook!

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8 users found this review helpful