“Loved these and, surprisingly, so did my husband, who usually only likes sweets with lots of icing and doesn't much care for alcohol flavors. I found that cooking them about twice as long as recommended works best for a crunchy exterior/creaming interior.”
“These are the best I have found in the US. Leave at room temp, then put in the oven for about 8-9 minutes. Then let them cool a bit and they taste crunchy on the outside and soft in the middle. Merci beaucoup!!!”
