Made some this pm to have with my New Year's Eve dinner. They came out really well (I have a tendency to screw up even the simplest recipes). The texture is almost perfect but I was wondering if it was normal for them to be quite so moist. They don't seem strong enough to spread anything on them and they tasted a bit oily. Tasty oily (almond, yum!) but still.
Is it possible to make these with something else than almond flour? It's pretty expensive and I'm a poor grad student. What about dessicated coconut?