Reviewed: May 29, 2012

We love these in our house and it's one I make all the time. Not too sweet, they're simple but delicious. I roll them with my hands into a workable ball and then smash them down... that way they're not too crumbly to deal with. Then I top them with the almond afterwards. My two year old loves them too!

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Reviewer:

masala

Reviewed: Feb. 11, 2012

Turned out pretty well, though super oily when putting on the cookie sheet (the nature of almond butter). Rolled cookies in sugar to add a little more sweetness. Skipped the almonds on top.

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Reviewer:

heathertup

Cooking Level: Intermediate

Living In: Silverdale, Washington, USA

Reviewed: Dec. 24, 2011

Very nice cookie. Easy and delicious!

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Suzanne M

Reviewed: Nov. 21, 2011

this is a good recipe, little side note i added chopped almonds to the dough and it gave the cookie great texture. the only problem was that there was to much salt. next time im just going to use 1/4 tsp. 3/4 tsp was to much

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Reviewer:

dmcgill22

Reviewed: Oct. 2, 2011

Good recipe. I made the following changes: 1) I substituted 1 tsp almond extract for the vanilla extract; 2) Prior to baking, I dipped each cookie in beaten egg white, then sprinkled with sliced almonds. 3) Decreasing the flour to 1 cup may make the cookies less crumbly--I plan to try that next time.

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Reviewer:

bibliobubba

Cooking Level: Intermediate

Reviewed: May 15, 2011

Don't make again.

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Reviewer:

Debbie

Reviewed: Mar. 22, 2011

These are excellent - I also tried a version where I added carob powder and pressed pieces of dates into the cookies instead of almonds - turned out delicious!! My kids ate them up FAST. Thanks for a great recipe :)

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6 users found this review helpful

Reviewer:

deeharman

Reviewed: Mar. 6, 2011

The flavor was for the most part good, but they just fell apart way too much! The dough seemed to be very dry, so I added a bit of milk. They rolled into balls okay, but if I tried to push an almond into them, they just crumbled. And after baking, they crumbled even more! I ended up dipping the uncooked balls into sugar, which was a nice touch (I gave up on the almonds). I also used all whole wheat flour, and margarine because I didn't have butter. That might have been why they where so crumbly...

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Reviewer:

Dinosouarus

Reviewed: Feb. 18, 2011

WOW. These turned out wonderful. We used margarine, because its what we had on hand. Added just a really light dusting of cinnamon to the last of the flour mixture as we were mixing it in and a pinch more salt. We didn't add the almonds to them, but half of them we topped with sliced maraschino cherries. Huge hit, will be making again I'm sure

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9 users found this review helpful