Great cookie-crisp texture, and totally easy to make. Used unsalted roasted pistachios and added blood orange essence so that the cookies would go with Italian dessert wine, yum! Didn't have light olive oil so I used about 90% canola and 10% fruity olive oil. Baked for 35 mins, had no problems at all cutting the cookies, then baked on cooling racks for 10 minutes each side. Perfect!
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