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Susan on 6.25.2011
These are absolutely wonderful! They are so crunchy and almondy, with the texture of pecan sandies. (I imagine you could sub in pecans, too) I made these smaller using my 2 tbsp scoop, so they make a lot. I used some slightly crushed sliced blanched almonds instead of almond chunks for a little more tender bite. They are outstanding as a base for strawberries and whipped cream or crumbled and sprinkled over flavored yogurt or pudding. So good!
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Justgateau on 6.9.2010
Your welcome!! I might just have to try some of the ideas you suggested
They sound really yummy!
Susan on 6.7.2010
These have to be one of my all time favorite crisp cookies! I just love the almond flavor and crunch. The toffee bits add just a subtle amount of contrast. I love to top my yogurt with these cookies crumbled. I also make a parfait by crushing and layering them with strawberries and whipped cream. They are a great dual purpose cookie! Thanks for sharing this recipe.