Very good. More an almond shortbread than a cookie. I used the glaze recipe suggested by one reviewer (Linda, I believe) and they were close to the Voortman Almonette cookies that my husband loves. In the future, I'm going to roll dough into log in wax paper and then put in fridge. The dough is very hard when coming out of fridge, making it very difficult to 'drop by teaspoonfuls' so I'm going to treat as an icebox cookie. That way you can slice the dough into circles instead of using the bottom of a glass to squash. It'll save time that way.
Was this review helpful?
5 users found this review helpful
Very good. More an almond shortbread than a cookie. I used the glaze recipe suggested by one...