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Cook the Issue 2010

Cook the Issue 2010: Marcona Almond and Orange Cookies

By Pielove, member

July 21st, 2010

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!

Recipe Used: Pine Nut and Orange Cookies

posted in: Gallery, Cook the issue 2010
Comments (4)

Texas_Foodie writes: Oh, no butter must be healthy - it's made from milk! Posted: 5:06 pm on July 27th

Pielove writes: Texas Foodie, yes, I am at 98 submission, SO CLOSE! Good thing, as I am going to be travelling for most of August. I am going to try to hit 100 today (!!)-- just like the temperature! Yeah, I've gained a few pounds too-- these cookies are really (although I hate to use the word) addictive-- I can't stop eating them. With no butter, they must be healthy, right??? Posted: 3:01 pm on July 22nd

Texas_Foodie writes: Pielove, you must be getting close to 100 recipes! I've gained a few pounds trying all of this new I also got a new bread machine...may need to go on a diet before it's all over! Posted: 1:59 pm on July 22nd

user-4713770 writes: Oh marconas are in the pantry just waiting for the right moment...glad to hear about the oil, I was wondering. Posted: 10:19 pm on July 21st

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