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Reviews of Low Carb Almond Sugar Cookies


86-91 of 91 reviews   << Previous

  Jan in Colorado  Nov 24, 2004
Would make this again.
This is a great piecrust dough. I have used it for piecrust and cheesecake crust many times, and it holds together beautifully. It makes great cookies, too! 5 stars

  Dan Delancy in Connecticut  Nov 20, 2004
Would make this again.
Excellent Cookie! Terrific potential for experimentation. Variations in flavor and added tidbits are near endless. 5 stars

  sherry in the jersey shore  Nov 10, 2004
Would make this again.
You MUST roll the cookies into balls and press into THIN circles on the cookie sheet. The cookies do not spread or rise and the thicker cookies do not cook in the middle. Also, I agree with grounding the flour extemely fine. I thought I did a good job, but now think it should have been finer. All in all, a good cookie for those on low carbs. Very sweet tasting! 4 stars

  A cookie baker in New York City  Sep 18, 2004
Would make this again.
This recipe needs real almond flour. Here in NY it's not hard to find and one source that mail orders if u need is http://www.kalustyans.com/ 4 stars

  A cookie baker in Canada  Aug 27, 2004
Would make this again.
A very nice taste. Agree with the previous reviewer that the almonds must be ground VERY fine. 4 stars

  A cookie baker in Seattle  Aug 12, 2004
Would make this again.
Very tasty for a low-carb cookie. The almond flour tends to taste a little grainy, so just make sure it's ground very fine.

I mixed my additional Splenda with cinnamon to make snickerdoodles. Yummy!
4 stars

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