There is a little bit of waiting but they are definitely worth the effort with a crisp outside and a soft chocolate inside.
This recipe makes no sense. when do you mix the ingredients together? how do you get the chocolate coating and when do you apply? A lot of missing information. - 21 Nov 2014
This recipe is awesome! For my French class, the final was to make a recipe and then do other work showing how to make it, etc. I chose this recipe and my class loved it. I didn't use almonds, however. Instead, I used crushed cinnamon graham crackers. Believe me, it is a great alternative to use rather than the traditional almonds. - 15 Dec 2002 (Review from Allrecipes USA and Canada)
I made these for my French class, and they were a big success. I would recommend using a food processor for the almonds and the chocolate. It's a huge time saver and it's really easy. I just used a small one that attached to my blender, so you don't need a big fancy one. Also, when you bake them, don't use a convection overn. I did, and my cookies didn't turn out as crunchy as I had hoped. This is a great recipe, I'm definately making these again! - 20 Feb 2006 (Review from Allrecipes USA and Canada)