Reviewed: May 22, 2006

Tasted very eggy. I love almond flavored things, but this wasn't very good. What a waste.

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Reviewed: May 21, 2006

I made this with trepidation due to some comments as to its not being sweet enough. However, I followed instructions anyway with only one exception - I used soya margarine instead of butter. What a great dessert! Great presentation, fantastic taste, with a nice custardy filling. The icing provides a perfect balance of sweetness. It's the first time I've seen people take second and third helpings of a dessert. I'll be making this again soon. So will two of my guests. Worth 10 stars.

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COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

Reviewed: May 18, 2006

I made this for my father-in-law's birthday because he's not a fan of traditional cake. It looked and smelled delicious! All of my in-laws loved it, but it wasn't sweet enough for me at all (that's why it only got 4 stars). Also, mine didn't come out in a marzipan texture like another review mentioned, so perhaps I over cooked it.

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Meara

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Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Reviewed: Dec. 7, 2005

My mother used to make this recipe. It's great! I made it into two long strips so that it was easier to serve and it seemed to feed more people. I needed to reduce the cooking time by about 15 min. Great recipe!

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DianaRB

Cooking Level: Intermediate

Home Town: Sundre, Alberta, Canada

Living In: London, Greater London, England, U.K.

Reviewed: Jun. 6, 2005

just made the lemon version and brought to my office. it was a huge hit. I added a little more lemon juice to the glaze and a little salt to cut the sweetness. truly a wonderful recipe. make sure to let topping cool down a little before adding eggs, otherwise the eggs will scramble. can't wait to make this again.

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STARKRAZI

Cooking Level: Intermediate

Living In: Sacramento, California, USA

Reviewed: Apr. 18, 2004

This is fantastic! Everyone raved about it. Tastes like it's more difficult to make than it actually is.

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MEAGHO

Reviewed: Jan. 10, 2004

excellent! I might increase the amount of the upper pastry part to get more of the more custard-y part, although I don't know if that would work well. The ingredients say 1 tbsp butter in the glaze, the instructions say 2 -- I used 1.5 and it was perfect. Super easy, not too sweet, and great-tasting.

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LIZB78

Reviewed: Nov. 27, 2001

This is the exact same recipe I found in an old cookbook. It's fabulous!

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TAHNA

Reviewed: Dec. 15, 2000

A "major" keeper of a recipe! The cream puff topping, truly did bake into a marzipan like custard. This morning, two happy tummies enjoyed Scandinavian Almond Puff as a hedonistic, mid-week breakfast, with strong cups of coffee---and 6 friends at work will be indulging within the hour!

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