Thank you, you as well! Baking can be very tricky at times, no matter how much we try to simplify it. The science is the science 🙂

Audrey, thanks for the reply. I do have a scale, but alas only weighed the almonds. Will have to try again by weighing everything. Noticed recently on another recipe that an american stick of butter weighs only about 112 grams so that means I also did not have enough butter. Have a happy holiday!

Good morning, Will! So, I remade these cookies just the other day, and had my laptop screen open to my page and followed the recipe. They turned out as they typically do for me. I really have to stress the importance of weighing ingredients, especially flour. Unknowingly, we can add upwards of 20g of extra flour to each cup when we don’t measure… Which over 4 cups means there is potentially an extra 80gr of flour added to the recipe. That can really dry things out.

This could also be the culrpit for the over-browning, the fact that there may have been extra sugar added as well.

I know not everyone has access to a kitchen scale, but for baking it truly is indispensable.

Oh, that’s a nice touch, Linda. They definitely wouldn’t be doing any hard at all to those cookies, just make them a little more irresistable 🙂

My mother would put egg wash, some roughly ground nut and a little chunky decorative sugar on them before baking.

I’m all for loading in the cinnamon if you really love the warmth it brings. Enjoy! 🙂

Hello, Faith. I’ve unfortunately never made these cookies without the almond flour, but depending on what and where you read online, you can usually swap for all-purpose flour at a 1:1 ratio.

It should work fine. The texture and taste will be slightly different, that’s for certain, but should still be good!

That sounds lovely, Linda. I love when recipes evoke memories like this for people. It’s like you can taste your memories somehow. I hope you’ll enjoy the cookies!