These biscuits are traditionally made in Greece round Easter. I like them any time of year, and also make them at Christmas.
Altered ingredient amounts. I used lemon essence instead of almond and found it helps to refrigerate the dough for awhile before using. It is a very soft, delicate dough. - 15 Dec 2008
I shaped mine into candy canes to hang on the tree for Santa on Christmas Eve. - 15 Dec 2008
BIG hit with everyone. Here's how I made them. First of all, that 'S' shape looked like a pain to make, so I took a melon ball/ice cream scoop, a very small one and using a level scoop, plopped them on the baking pans. Then, using the bottom of a glass, dusted in a little powdered sugar, squashed them flat, to about 1/4". When they were baking, I melted white chocolate and kept it warm. When the cookies were room temp, after baking, I spread the bottoms with white chocolate and put two halves together (like an Oreo). Then dusted the final cookies with the powdered sugar by sifting it with a fine mesh strainer. I know this is a far cry from any Greek type cookie, but these were really delicious, my husband's new favorites. Oh and I made them later using raspberry seedless jam on one side, and white chocolate on the other half, then put the two halves together, those are his new favorites. I used good chocolate, Lindt. Excellent recipe. I double the amount of vanilla and almond extract that the original recipe calls for by the way. - 06 Oct 2007 (Review from Allrecipes USA and Canada)