Reviewed: Apr. 29, 2002

This is a favorite of our family, especially around the holidays. It's sweet (but not too sweet) and light without being too much work, and it is a nice change to the regular dessert fare.

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6 users found this review helpful

Reviewer:

KATHY414

Reviewed: May 2, 2003

Soooo Good. Will make again. I took this to my sons school for a bake sale and it was the first thing to sell out

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10 users found this review helpful

Reviewer:

CLOVERDALE1

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

Reviewed: May 18, 2003

very easy and delicious!!I wasn't sure how these would turn out, the first two layers having no sugar and 3 eggs.They are wonderful!! The only change I made was using almond extract in the glaze instead of vanilla. Will make again! Thanks Megan!

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17 users found this review helpful

Reviewer:

YOUGOTTAEAT

Reviewed: Dec. 17, 2004

5 stars plus! This is a really delicious pastry. I used margarine instead of butter as indicated in the body of the recipe. Don't let the lack of sugar scare you. It's perfect. The glaze recipe is missing 1 T of milk to thin it down properly. Add that to the glaze. I sprinkled mine with red and green decorator sprinkles to make it look festive for the holidays. Yummy! My favorite of the Christmas cookie plate this year!

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14 users found this review helpful

Reviewer:

PHEHA

Reviewed: Nov. 20, 2005

The top never really browned, but I made this for someone who likes marzipan and they loved it! Used almond extract in glaze instead of vanilla to keep with the almond theme.

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2 users found this review helpful

Reviewer:

uhezay

Reviewed: Dec. 3, 2005

This was ok but not great. I took it to a cookie exchange and it was the last thing to go. The almond puff filling portion had kind of a wierd texture/consistency. I wont make it again but i would tell anyone considering making it to add a little sugar to the filling part.. i think this might help.

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4 users found this review helpful

Reviewer:

SPECIALTREATS

Reviewed: Oct. 30, 2006

These rock... Everyone always loves them. I love almond flavoring. If you don't care much for it, I doubt you'd like these.

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2 users found this review helpful

Reviewer:

ANNYBER

Cooking Level: Intermediate

Reviewed: Jan. 24, 2007

I add some crushed pineapple to the puff filling layer. It's good for a change.

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5 users found this review helpful

Reviewer:

daesnana

Reviewed: Dec. 23, 2007

I've used this recipe (or one just like it) for twenty years. I have yet to serve this - either at home or a party - that's it's not completely gone in minutes. It sounds complicated, but once you've made it, you'll realize how easy it is! Enjoy!

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Reviewer:

Sara

Cooking Level: Expert

Reviewed: May 29, 2008

My Mom used to make this and I had lost the recipe, so was happy to find it here. She used almond extract in the glaze and chopped walnuts instead of almonds on top, but I think almonds carries the theme better. They are wonderful!!

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