This recipe did not work out as well for me as it did other reviewers. The 'dough' was extremely runny and after trying to bake it that way I added a cup of flour and made the cookies xtra large. This worked however, they did still stick to the parchment. But I went ahead and crumbled them over coffee ice cream and they tasted great. Just wish they looked a little better.
Bianca09 Posted: 01/26/11
AJLSickau Posted: 12/25/10
These were simply divine. Once I had the right ingredients (I accidentally bought Almond pastry filling the first time...big mistake) they turned out beautifully - and went over wonderfully in my holiday cookie baskets! Will definitely add them to my holiday baking repertoire.
cathyr Posted: 01/26/12
These were SCRUMPTIOUS! Made them for Christmas and they were absolutely great. Easy and delicious. You definitely need to chill the dough. I scooped the dough with my little cookie scooper (I'm guessing it's 1-2 teaspoons) and sprinkled the tops with Sugar in the Raw. I am a lover of almond paste, so these were right up my alley. Crunchy on the outside, and then chewy and almond-y inside.
BamaInSnow Posted: 04/14/12
These were excellent and so easy to make. I made sure to let them cool completly on the pan and parchment, so I did not have a problem removing them if I worked carefully. I served these as the ending to a gluten free meal, and they were a hit.
EllenDeller Posted: 03/19/13
Looking for a cookie that a lactose-intolerant friend could eat, I came across these. They are wonderful! So easy and if you're careful about how you make the dough balls on the cookie sheets, they turn out as perfect circles. I skipped the sugar on top as they are plenty sweet already. A little expensive to make, given the cost of almond paste, but a wonderful treat for a special occasion served with a small dish of berries or sorbet after an Italian meal.
JoanneB47 Posted: 12/13/13
Outstanding and so easy. From now on, this is my Italian "almond paste cookie" recipe.