Judy@ImBored-LetsGo: The texture in the middle of these cookies was dense and sticky, almost like chewing on taffy. I would have preferred more of a traditional cookie-like texture, but the almond paste and orange zest is a tasty combination!
Dave G: Tried very hard to like these cookies, but they were just too dense. Unlikely to get you invited back for next year’s cookie exchange.
Cheryl. An expensive "special occasion" cookie for almond lovers. One test-taster said, "If angels had tea parties, they would serve this cookie warm out of the oven".
Jared & Gordon: Not bad overall, but with bitter-almond flavor overwhelming both the pignolis and the orange zest in this recipe these cookies won't be our new holiday favorites. The pignolis gave nice contrast to the vaguely Play Doh-esque interior, but they didn't add so much to be worth the expense; readers might consider using flaked almonds instead, and increasing the amount of orange zest.
Natalie: "The Real Housewives of Orange County" in cookie form - expensive and nutty with some real citrusy zest. Their strong almond flavor may not make these cookies ideal for everyone, but they do bring some fun to the party, er, baking process.
Sarah: This was definitely the most expensive cookie I've ever made at well over $1 apiece. Despite this, the pine nuts gave it a buttery texture while the almond paste gave it a nice chew.
MelissaJane: Cute little hedgehogs, not decadent or sweet - would be a good addition to a more elaborate cookie selection, and also nice after dinner with coffee. Made them exactly as directed, came out exactly as expected. Did not set my world on fire, but a worthy little recipe nonetheless.
Virginia Luppescu: The good news: these cookies are VERY easy to make. The kinda bad news: they are not as good as what you can get in an Italian bakery. They are very sweet and a little raw tasting even when they are cooked through.
Andrea S.: These were very easy to make & a huge hit with my coworkers, but I think the almond paste was a little too overpowering. Also, they were a little on the expensive side (with a cup of pine nuts for only an 18 cookie yield).
Daphne Horn: Take the time to find almond paste (not marzipan) to make these delicious, chewy, adult tasting cookies.
Bernadette Christiansen: My daughter said these cookies taste like Salzburg and they were a big hit with the Saturday morning walking group. The trick to getting the pine nuts to stick is damp hands and nuts!