A HUGE disappointment. Unless you can pulzerize the almonds into a fine powder, the conisistency will be grainy. But even above and beyond the unappealing texture, they just plain don't taste very good. I follwed the recipe exactly, and all I could taste was the vanilla from the cookies and the cinnamon -- certainly no pumpkin taste and only mildly chocolately, even though I used a quality chip (Ghiardelli, a mixture of dark and semi-sweet). Finally, the finished product is very soft. Unless you're eating them right out of the fridge, they're pretty gooey; after sitting out for half an hour, the powdered sugar coating just dissolves. I suppose you could mitigate that somewhat by rolling them in chopped nuts, but I wasn't about to go to the trouble and expense. Definitely not something I would give as a gift or serve to guests. I ended up adding enoughpumpkin and chocolate to cover the vanilla and cinnamon and make it a dip. It wasn't bad with apple slices and pretzels, but way too much work and cost to justify the end result. I wouldn't make this again.
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