Reviewed: Nov. 3, 2009

For awhile I was making cookies every two weeks to mail to my boyfriend. These turned out the best and lasted the best in the mail. He really enjoyed them. I love the almonds and the drizzle that goes on top. Great recipe!

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greatgoldensnail

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Reviewed: Oct. 5, 2009

I have made this recipe at least 20 times, and every time people rave and ask for the recipe. My family loves it, and I always have to make a double batch to even get through the night. Really, really good. I use creamer (1/2 & 1/2) for the top and a lot of almonds...more than the picture shows. Love it!!

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Tawnya

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Reviewed: Sep. 25, 2009

Don't skip the icing on these. It really makes them! I've been making these for years. I usually add a little extra almond extract to the icing.

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Jul. 19, 2009

A very classy cookie. I doubled the amount of almond extract and almonds.

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chiquitabanana

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Jun. 9, 2009

Excellent! Eat same day though.

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CPA

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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Reviewed: Apr. 12, 2009

too sweet and too buttery for me

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MWANG78

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Reviewed: Mar. 3, 2009

Excellent. Thank you!

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Rina

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Reviewed: Jan. 11, 2009

My computer was down so I followed the written directions - they came out perfectly! Eat them within a few days though otherwise they get a bit crunchy

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Rita Margarita

Cooking Level: Intermediate

Home Town: University Place, Washington, USA

Living In: Redondo, Washington, USA

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Reviewed: Dec. 31, 2008

My sister and her husband made these Almond Bars and my mother couldn't get enough of them. I am going to try them and PRAY they durn out just as good.

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JoAnn

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Reviewed: Dec. 18, 2008

I LOVE, LOVE, LOVE these cookies! They're buttery and crispy and they're covered in almonds - how could you go wrong?

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Annarie

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

These are very popular bars with friends as well as at a bake table for sale. Instead of icing, before baking I use an egg wash on the flattened logs, then sprinkle chopped almonds and Swedish Pearl Sugar.. they are pretty and less messy to store.

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Embee2

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Reviewed: Sep. 29, 2008

Very tasty, but you must eat them the same day! As a previous poster mentioned, they do get stale VERY fast. I did my baking the night before a big family party. Very excited to bring them because I had taste tested them and was impressed with how yummy and soft they turned out. Very upsetting though when I brought them to the party and realized how incredibly hard and stale they had become. Hardly any were eaten. :( I won't be making this recipe again.

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nowanorris

Cooking Level: Beginning

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Reviewed: Mar. 9, 2008

It's been a holiday tradition in my family for years. Everyone who has tried these always asks for the recipe, and they're just scrumptious. I'm an almond fan, so I increase the extract to 1 t.

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RUTGERCAT

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2008

These take a little bit of time to make and I made quite a mess with the glaze, but they are delicious and quite addicting!

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Cheryl

Cooking Level: Intermediate

Living In: Pullman, Washington, USA

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Reviewed: Jan. 31, 2008

Wow! I can't believe how amazing these turned out! They are soft the first day, hard the next and oh so good. I doubled the almond extract and skipped the glazing and they were perfect- not too sweet. Thank you for this great recipe!

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ENSHALACOOK

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Reviewed: Jan. 22, 2008

I'm afraid I'm going to be the odd ball here but I found these to be a bit boring even after glazing them. Plus you have to eat them the first day or so because the get stale VERY FAST! Wouldn't bother with them again. Sorry

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Zpoiled1

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Modesto, California, USA

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Reviewed: Dec. 15, 2007

I've made these cookies for many years. My original recipe was from Better Homes and Gardens, but I somehow lost it. I also use about 1/2 cup Trader Joe's almond meal when I have it and bake the cookies only about 10 minutes. I think they are best when they are slightly underdone and have a softer consistency, reminiscent of marzipan. I have never taken them anywhere where people have not clammered for the recipe. I also think they may be better the day they are made, but I have never had them last longer. A 10 star recipe.

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touixmuch

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Dec. 11, 2007

I am so glad to have found this recipe. I had it for a few yrs, then in my move it got "lost".. The original was in Taste of Home magazine. Being of Scandinavian descent, almonds are so popular & well used in baking..these always go over well with the family. I decorate up containers and give as xmas gifts.. I used parchment paper on the cookie sheets which made them easy to manuever off the cookie sheets... thank you thank you for posting this recipe..

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Redhead

Cooking Level: Expert

Home Town: Southampton, Ontario, Canada

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Reviewed: Aug. 28, 2007

I found this recipe in my very first Taste of Home issue, many years ago, and it's one of our favorites. The cookies have a wonderful flavor. And they're pretty, too.

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HOKIETTE

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Reviewed: Aug. 7, 2007

these are so deliciouse. at first they were sticky so i added flour. then realized if i let them sit they would stiffin on thier own so i could roll it. i really cannot stop eating these so good

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