Reviewed: Feb. 22, 2013

Excellent! I sliced and re-baked mine... like biscotti. In order to get some almond slices to stick on them I thickened the icing and drizzled it across. They couldn't have been any better! Thank you for sharing!

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Reviewer:

Maija

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Napanee, Ontario, Canada

Reviewed: Feb. 3, 2013

After reading the reviews, I didn't roll them out as thin and they were perfect.

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Reviewer:

Nancy

Reviewed: Dec. 31, 2012

Used it like graham crackers for a cherry pie crust and it was awesome! A perfect balance of sweets and flavors. As a cookie though -- I thought they were a little dry and really couldn't make up my mind if I liked them or not. My husband really liked them. He generally doesn't like sweets, where I do, so my guess is how people will like these is up to that. Oh, and they were very fast and easy to make.

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Reviewer:

BBOMB

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

Reviewed: Dec. 31, 2012

Great cookie and sooo easy to make once you tweak the recipe to your taste. I doubled the almond extract on my second batch because there was not enough almond flavor. I also left off the glaze, which I found made them much too sweet.

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Reviewer:

kes

Reviewed: Dec. 22, 2012

I just made this recipe today. I followed the recipe exactly, including the icing. The cookies are good, but the icing was too runny, so I added a little more confectioners sugar. Still too runny, but because I have never made them before, decided to go for it. The icing sunk into the cookies and disappeared. I don't know if they are going to make the cookies soggy; I'll have to wait and see. Next time I will also double the almond extract as suggested.

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Reviewer:

MAILBAG

Home Town: Yamhill, Oregon, USA

Reviewed: Oct. 21, 2012

I have made these for years at Christmas time, they are great with coffee, and fast and easy to make.

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Reviewer:

JESSKATE

Cooking Level: Intermediate

Reviewed: Sep. 12, 2012

I just made a "test batch" of these cookies to see if they would be good enough for my annual Christmas cookies gift bags. I tried them out on random cookie testers (friends) for objective opinions, and they all agreed that they are good! A few notes: They needed the full baking time in my oven and heavy aluminum baking pans, maybe even 16 minutes. Being a little on the crispy side is better. I might add a touch more almond flavoring next time, but not much. I thought 12 cookies per bar was a bit unrealistic. I cut mine in "normal" sizes and got 8 or 9, not counting the odd-shaped end pieces. I felt that the glaze made them a little TOO sweet for my tastes, and will also make them more difficult to store without sticking together. I might leave that off next time. It should definitely go on when they are totally cool. Putting it on earlier seems to make them a bit soggy. I loved the crispiness and the crunch of the almonds on top. For taste and simplicity, this recipe is great.

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Reviewer:

Marvelous Mom

Cooking Level: Expert

Living In: Salt Lake City, Utah, USA

Reviewed: Jul. 30, 2012

These are DELICIOUS. I made exactly as ingredients stated except I added a bit extra almond to the icing. I rolled on Parchment paper than pulled it on to the cookie sheets. Rolled with rolling pin was faster and easier, then cut with a knife. Cut them again while hot. ROLL THIN for best "crunch" results. My hubby loves these, as do I. Thanks Marji.

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Reviewer:

DARLENE410

Cooking Level: Expert

Living In: New Glasgow, Nova Scotia, Canada

Reviewed: Apr. 11, 2012

Looked so good, I couldn't wait for the holidays to make them. Easy and delicious--and nice appearance. Excellent even without the glaze, so I did half with and half without. Will definitely make again--probably soon!

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Reviewer:

elsker

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Solomons, Maryland, USA

Reviewed: Feb. 4, 2012

excellent recipe. i added more almond extract as well (doubled). i also divided almonds, used half as written in recipe then made sugared almonds by mixing almonds and a tablespoon of sugar in pan on stove (medium high heat) until sugar melted, coating the almonds, then spread on wax paper to cool. after glazing cookies, i sprinkled the coated almolds on top of glaze.

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