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Orange-Almond Florentines with Cardamom

Cindy:  These lacey cookies smelled wonderful.  But, they were too sweet and greasy (used olive oil instead of butter).

 

Chris H: This was batter nightmare disguised as a seemingly plausible recipe. I baked the resulting mess anyway for mediocre results that most of the taste testers (victims) said nice things about (hey it's free cookies).

 

Gail G: Pretty, almost tasty, but I am now drowning in an oil pit of despair.  Cut the oil in half, or go back to your best friend butter.

 

Tina C: This recipe lacked important details, making it hard to follow.  I would only try them again after a major recipe overhaul.

 

E.M. Teramoto: Disaster, disaster, disaster! The taste is fine, but I’ve made fried chicken less oily than these cookies.

 

Sue Rudkin, Raleigh, NC: Disaster cookies, look what happens when sugar, honey and olive oil are heated and never combine. On the bright side, a lovely flavor, I have fresh cardamon, and the squirrels are getting fat in the backyard!

 

Kathie: I had trouble mixing melted sugar with olive oil and in the end a very stiff batter sat in a pool of the oil.  I baked some anyway so this picture of not too edible Florentines is just for show!

 

Sam P.: The batter was difficult to work with, and made more than indicated in the recipe. To boot, the promising orange and cardamom flavors didn't shine through.

 

Hana: This is a pretty great combination of flavors, but the batter spread a lot in the oven and I ended up with giant cookie globs instead of nice round cookies. The cookies turned into a sticky (but delicious) mess after a couple of days of storage.

 

 

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