I followed this recipe to the letter with the exception of adding 1 tablespoon of pure almond to the mixture. Put in the fridge overnight and baked off the next AM. I cannot figure out why mine flatten while baking, as well as when resting after taking out of the oven. The last 1/2 of batter, I added 1/4 cup of flour which stiffened the mixture but the results were the same! More flour needed?

Thanks for the other reviews. I followed with the extract and a 1/3 extra of flour. My twist. Use up my flours. I put 1/2 cup/each of rice flour, Tapioca flour, regular flour. Then a extra 1/3 of coconut flour. Sprinkle lightly with sugar before baking. I was told to save this recipe and make again. I baked for 11 minutes.

My Wife really liked these. Not someone like these. She liked them. My wife liked them and said "Make them Again".

I added 1/4 cup of potato starch hoping for a buttery crisp cookie and that's what I got! I also added 1/4 teaspoon of almond extract. These turned out delicious! The dough was very soft, so I chilled it before rolling. I'm thinking I might try a little more flour next time.

These are an easy to make, delicious buttery almond treat. I know my adult kids will love them. Ialso used 2 cups flur and a hint of almond xtract extra. It yielded a small tin for each kid and a few extra for me. Thank you!

Delicious! The second time I added 1/4 cup of flour and a teaspoon of almond extract. Baking time here on high altitude was closer to 11 minutes and they were still soft.