Italian Almond Cookies II
These cookies are really special... they cook up crispy on the outside and so very chewy on the inside, and they keep that way for DAYS, if you can keep yourself from eating them. My boyfriend's family is classic Italian and they grew up in Bensonhurst, Brooklyn, where EVERYONE knows the "only" way to make something. My cooking always seems to fall short, but when I brought these cookies over one day, the family raved that it was "better than the bakery" and they BEGGED me to make more. His notoriously picky father called days later to request a batch. Guys, no joke, these are a winner. Make them to give as gift to anyone you're hoping to impress.
Baking tips, chill the dough for 30 mins before rolling. Use parchment paper. If you buy sliced almonds, crush them up even smaller and you'll need more than the recipe says. I like to flatten mine a little before baking. If you don't, they come out a little boulder-shaped. For a prettier cookie, flatten the dough balls before baking. When they look a little underdone, they're done. Good luck!!
22 users found this review helpful
Oct. 4, 2012