I just made this, but something went awry. I am guessing that using large eggs was a mistake (should have used quail eggs, but my chicks only produce large and x-large...lol!). The ingredients, once mixed, were the consistency of a very heavy cake batter or a runny cookie batter, not a heavy dough. In fact, there would have been no way to have two "rolls" on one pan as they would have run together. I added flour, for a total of 4 cups, which brought the batter to a state about as stiff as a regular cookie dough. I spooned the batter onto a large pizza pan in two piles and shaped them with a fork. Remarkably, it turned out ok and the two shapes did not merge. The pizza cutter idea another reviewer mentioned worked fantastic! I was able to cut them straight out of the oven, flip the pieces on their sides and pop them right back in the oven to toast. Like other reviewers I used almond extract and crushed almond. When they were done, I coated one side with chocolate (some with milk choc & others with dark choc w/rasberry extract), then topped with crushed almonds. All in all, they turned out fantastic... I was so worried they would not. The whole process, including coating, was only about 45 mins from start to finish. Next time I make these I will only use 2 large eggs.
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I just made this, but something went awry. I am guessing that using large eggs was a mistake...
