These are deliciously nutty, not-too-sweet cookies. I had some Marcona almonds to use up and they made a great substitution-- I prefer the texture of the toasted almonds. I didn't have any oranges, so I used the Boyjian orange oil, which gave excellent flavor. The olive oil in this recipe didn't contribute a strong taste, but it certainly made these little beauties easy to put together-- no softening or creaming required. A tasty cookie-- all that was missing was the glass of sherry!