Ingredients

• 1 cup shelled pistachios
• 1-1/2 cups almond flour
• 1/2 cup granulated sugar
• 2 large egg whites
• 1/4 teaspoon sea salt
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon almond extract
• 1 teaspoon vanilla extract or paste
• 1/4 cup raspberry or apricot all-fruit (no sugar added) preserves, such as Polaner or St. Dalfour

Directions

Step 1

Preheat your oven to 350°F. Line two rimmed sheet pans with parchment paper. Use a spice or coffee bean grinder to pulverize the pistachios (you may need to do this is batches). Transfer to a large bowl along with the almond flour and sugar, and mix thoroughly.

Step 2

In a stand mixer or large bowl with a hand mixer, beat the egg whites and salt at a low speed until frothy, then increase the speed and beat until you get soft peaks. Briefly whip in the olive oil and the extracts. Fold the whites into the nut mixture with a large spatula until fully combined. The dough will be very firm.

Step 3

Using a 1-inch ice cream scoop or melon baller, make dough balls and evenly space them on the parchment-lined pans. Use your thumb to make an indentation in the top of each cookie, flattening the centers and then filling each with a half-teaspoon or so of preserves.

Step 4

Bake just until set, about 15 minutes, rotating the pans halfway through. Wait 5 minutes before transferring the cookies to a rack to cool. When completely cooled, store in an airtight tin. 

Ingredients

• 3 cups all-purpose flour 
• 1-1/2 cups unsweetened natural cocoa, plus more for rolling out the dough
• 2-1/2 teaspoons baking powder 
• 1 teaspoon instant espresso powder
• 1/4 teaspoon salt 
• 12 ounces unsalted butter 
• 2-1/2 cups sugar 
• 4 tablespoons extra virgin olive oil 
• 2 large eggs 
• 1 teaspoon vanilla paste or extract

Directions

Step 1

In a large bowl, sift together the flour, cocoa, baking powder, espresso, and salt. In the bowl of a stand mixer with the paddle attachment or with a hand beater, cream the butter for 5 minutes, then slowly add the sugar and then the olive oil. Add eggs and vanilla and beat until combined. On low speed, beat in the flour-cocoa mixture in 4 batches. When fully incorporated, transfer the dough to a large piece of parchment paper, flatten it out into a rectangle with your hands, fold up the sides of the paper, and chill for 30 minutes for easier rolling. 

Step 2

Preheat your oven to 350°F. Working in two batches and using a small amount of cocoa to coat the rolling pin, roll out the dough into a larger rectangle about 1/4 inch thick. While you can use cookie cutters, it’s easier and more elegant to cut the dough into long, thin rectangles, about 4 inches long by 1-1/2 inches wide. Transfer to cookie sheets, spacing them about 1 inch apart—they will spread. Bake until set and slightly puffed, about 10 minutes, rotating the cookie sheets halfway through. Don’t overbake—they’ll firm up as they cool. Cool the cookies on racks and then place them in a cookie tin.

Ingredients

• 4 tablespoons extra virgin olive oil
• 2 tart apples, such as Granny Smith, cored and sliced into 12 wedges
• 2 sweet apples, such as Fuji or Honeycrisp, cored and sliced into 12 wedges
• 1/4 cup calvados
• 1/4 cup brown sugar or your choice of sweetener
• Cinnamon to taste
• 2 tablespoons unsalted butter

Directions

Heat a large frying pan over medium heat. When very warm, add the olive oil and the apples, arranging the fruit in one layer (do this in batches if your pan can’t hold them all at once). Let the apples cook until the edges brown slightly, then flip them and brown again. Add the calvados to deglaze the pan. After one minute, sprinkle on the brown sugar and cinnamon and toss. The sugar should melt, but don’t let it burn. Add the butter and swirl until it melts, then remove from heat.