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Tasty and very crunchy! I used ground almonds and the taste was mostly like toasted almonds. The batter was more than thick, though - I had to form it into balls by hand and push it together on the baking sheet to keep it together. I think that either I beat the eggs and sugar too long (Idid it until it was light yellow and formed a ribbon) or my eggs were too small (though they were "large" eggs). Next time, I think I'll do it in a food processor and first grind the almonds extra fine, then add sugar and finally the eggs and vanilla.
I made these today for our Passover seder. Everyone loved them including my son who is very picky. They were very easy to make. Since they are gluten-free, I can also make them for my friends who are on gluten-free diets.