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omg! these cookies are to die for! i really enjoyed the taste, the ease of preparation, and watching my family inhale them. thanks nan, great cookies!!

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chia March 16, 2003

This is a fabulous little cookie and it starts out with the best flavored raw cookie dough. I almost couldn't get them made for wanting to eat it. One thing I definetly learned is that I love almond flavor! I chose this recipe for "Freeze It Tag" and have added it on to my other choices for PanNan for the "Pick a Chef" event. I froze part of the cookie dough and had to eat some raw again when I starting cutting it. I froze it in a log shape, wrapped it in saran wrap, put it inside a sandwhich baggie and placed in the freezer. I cut it in a still nearly frozen state and baked it according to directions and they turned out just like the first ones. This is a good recipe to make, eat raw, to freeze, and to eat cooked. Instead of chopping the almond paste, I used me grater. Thanks again PanNan for another wonderful recipe!

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Chef Mommie September 21, 2005

Submitting this review both to say these were delicious and as a cautionary tale. Was putting these together rather quickly and in my haste left my almond paste in rather large pieces, about the size of walnuts. That appeared to be too large for my food processor which after 20 years of wonderful service burned out trying to combine the ingredient into the batter. RIP food processor which died for a worthy cause. Back to the cookie, my batch yields about 40 cookies 1 1/2-2 inches in diameter, at 15 minutes they were a pale golden brown with a soft marzipan like center. I prefered mine cooked another two minutes which gave me a little crispiness on the outside and a more cookie like center. Also I did a rather uneven chopp of the almonds - I liked that as it gave these a nice textural variation. Thanks PanNan.

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justcallmetoni June 04, 2006

These are really good. I reduced the white sugar to 1/4 cup, because I thought they would be very sweet with the almond paste, and they turned out just right for my taste. Very easy to make as well. Thanks for sharing!

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-Sylvie- July 23, 2005

I'd say be sure to use good quality almond paste. I tried this (and was careful to check expiration dates, etc.) and the almond part of the cookie tasted burnt, tho cookies were not burnt. Just not at all what I expected, tho love almond things, and baked carefully following instructions.

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SiriZ February 01, 2013

ZWT6: Delicious Nan - I LOVE the almond scent and these delivered with the enticing smell and awesome taste!

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Mom2Rose May 24, 2010

These were real tasty, but I must have done something wrong, because they went flat. I put in the baking soda, but I am wondering if powder would have been better. I followed it to a tee. No matter, they tasted good and my husband liked them too.

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jillybean in Catskills, NY January 23, 2008

Quick and super easy to make. I have made these a few times, most recently for a Christmas party and they were a real crowd pleaser. They are delicious and very soft.

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Sarah Cox December 27, 2006

Very nice cookie with Old World flavor. Nice addition to the Xmas cookie tray. Thanks for a keeper!

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BecR December 15, 2005

These biscuits have the best texture! Plus they taste great too! Unfortunately I couldn't get almond paste so had to make do with marzipan - a nightmare to work with and I know the taste would not have been the same! I will try to source some paste next time as these biscuits deserve the best ingredients!

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currybunny October 19, 2005
Dutch Almond Cookies (Amandel Koekjes)