Italian almond cookies, Sicilian style

Speaking of making variations of the same thing, if it's not chocolate cake, it's often some kind of almond cookie of the chewy, almond-paste variety.  I really do just adore almond pastries of all kinds!

So this version comes from the great David Lebovitz, so you know it's going to work and it's going to be good.  And it is.  I added the "Sicilian style" title to these because they're supposed to mimic almond cookies often found in Sicily and plus, they help me differentiate this recipe from other ones I've made before.  And I had fun making (and eating) this batch of almond cookies.  For a switch, these are made with almond meal instead of almond paste.  You kind of make the almond paste yourself when you take the almond meal and combine it with egg whites.  

For another twist, these cookies have a few spoonfuls of apricot jam in them.  Right away, I'm behind this idea because anything involving almond paste/almond cream and apricot jam is always delicious (honestly, I have tested this out many times and it's been proven true over and over again)!  The jam adds extra moisture and makes me think of apricot kernels that are in some amaretti cookies; it's probably why I associate almond pastries with apricot.

These cookies are easy to make.  Once you make the dough (no mixer needed), you shape little rounds into ovals and roll them in some lightly beaten egg white.  Then, roll the cookies in sliced almonds or pignoli nuts (which are great but very expensive), or you could even leave them plain or "nudi".  Instead of oval, you can certainly shape simple rounds but I have to say the shape is a little whimsical and fun to me.  

I thought these cookies turned out so cute!  Maybe it's their gnocchi-like shape (particularly when it comes to the "nude" ones, which I made for my son who had some teeth extractions and needs to avoid nuts for about a week), or the fact that the almond encrusted ones look like little porcupines.  I'm not altogether sure but they made me smile and then made me very happy when I tasted them! These cookies are all kinds of chewy and dense, yet soft and moist...just how I like them!

Chocolate olive oil cake

I hope you had a wonderful Mother's Day!  I had a lovely, lovely day.  It's been seven years but I can still hardly believe I'm a mom and get to celebrate Mother's Day as such.  Now, here we are in the midst of May already...

Last week, I made a cake for my family and I to snack on.  I had never made (nor do I remember eating) an olive oil cake before so when I saw Nigella's chocolate olive oil cake in her latest book, I thought I'd give it a try.  I think what's held me back from making olive oil cake is the very idea itself; I had qualms about olive oil and cake together.  I really wasn't sure the additional combination with chocolate was the best idea either but since I do love chocolate, I figured that if all else failed, the chocolate flavor would hopefully carry me through.

The result was nothing overly dramatic (which I'm happy about).  This cake turned out to be extremely moist - thanks to that olive oil.  Plus, almond meal instead of flour (though you could use flour if you wanted to)  made for what Nigella calls a "squidgy" interior and I think that sums up the texture exactly.  I'm not sure I would've been able to tell the cake was made with olive oil, rather than vegetable or canola oil, if I hadn't made it myself.  It adds a little bit of a fruity background but using a mild, ordinary (as opposed to extra-virgin) olive oil makes for a more neutral impact.  I think that's a good thing.  Despite the somewhat rich texture, this cake is actually pretty light, without dairy and with just cocoa powder contributing to the chocolate flavor.

Since I cook with olive oil all the time, I don't necessarily need to incorporate it into my baking.  But this cake did finally satisfy my curiosity about it.  It was a fun experiment that resulted in an enjoyable everyday cake.  The one thing I wish I'd done was to substitute some of the vanilla extract with almond extract in this cake.  I think that could have been good given the almond meal and how nicely almond goes with chocolate.

I am still enthralled with strawberries and picked up some more the other day.  I had some with this cake and instead of using whipped cream, I was oh-so-good and topped my slice with some Greek yogurt instead (boy, have I changed!)  But my son will tell you that the cake is far better eaten with vanilla ice.