These are crusty on the outside and soft and moist on the inside.
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 US | 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 US | Canada)
I made these for my French class and they all loved them! Definitely use the crushed almonds, as they give the cookies just the right amount of crunch. P.S...These aren't the easiest or quickest cookies to make, and that's because you have to roll them in the coating one by one. I've found it easiest to do that part with my fingers, but if you do, clean and dry your fingers often or the cookies will stick to them making the cookies impossible to handle. - 15 Dec 2001 (Review from Allrecipes US | Canada)