These are delicious sweet biscuits that have the Italian flavours of almond and ricotta cheese. So good!
I love ricotta and almond so I used all almond extract. I also refrigerated the dough for 2 hours to make it eaiser to handle. I also froze half my batch and put the frosting on after i took them out. - 08 Dec 2005 (Review from Allrecipes USA and Canada)
These were very yummy cookies! Nice texture and balance of sweet. Good recipe cept... I needed another 1/2 cup of flour for my dough to come together. And it took about 20 minutes for my oven to get the cookies lightly browned. *Tip: as the dough is very sticky to work with so using a mini-ice cream scoop to form the balls makes life easier. Also, make double the amount of glaze- you will need it. I had about 100 cookies and had to whip up another batch of glaze halfway through. - 21 Aug 2007 (Review from Allrecipes USA and Canada)
I made these cookies for Easter this year and I thought they were really yummy. Very subtle flavor but good texture. Liked the glaze a lot too. I hope you like the picture I took of them! - 12 Apr 2007 (Review from Allrecipes USA and Canada)