Everyone loves pizza. And, everyone loves cookies. Why not combine the two?
This is my recipe for a popular potluck dessert or a special treat for the office. You can use any type of cookie recipe and toppings that you like – just like you make your favorite Italian pizzas with sausage, pepperoni or just cheese. To make it even easier (if you really aren’t that adept at baking), just buy the tubes of cookie dough and flatten into a pizza shape.
I had the great pleasure of talking last week with Yuval Zaliouk, the owner of Almondina Cookies. His company bakes up some great, wafer-thin cookies that are a versatile snack and healthy, too. Almondina started as a secret recipe from his grandmother, Dina. So, what a perfect tribute right before Mother’s Day than hearing from Yuval about his grandmother’s influence and the story behind how her secret cookie recipe became a cookie sensation.
CR: Tell me how the Almondina company and cookie began.
YZ: The whole idea really started in grandma Dina’s kitchen about 80 years ago in Israel. She was a fantastic cook and invented this cookie about 80 years ahead of its time. It has no cholesterol, no fat, and is all natural, and she created it 80 years ago. As a tribute to my grandmother, Dina, and because the cookies are made mostly of almonds, we decided to combine the words for our company name. Today, our company has a slogan: “The delicious cookie without the guilt.” And, our mission is: “To put a delicious healthful cookie on every American table.”
CR: Where does the inspiration for the flavors come from? What is your favorite?
YZ: There are 10 flavors. The most popular is “The Original” cookie. This is the one that I recommend that everyone starts with. When you start with that one, you will taste the beautiful cookie that my grandmother Dina invented so many years ago. All of the other flavors are just a derivation of “The Original.” I would say its my grandmother’s inspiration, but my doing.
My favorite is “The Original.” But, I’m a symphony conductor, too. People always ask, “What is your favorite piece?” And I say, “The one that I’m currently conducting.” It’s the same with these cookies. My favorite is the one I’m crunching on at the moment.
Everywhere you look this week it seems that someone is doing a recap of the past year. I’ve been doing this food blogging experiment for nearly six months. It has been more successful than I could have imagined – many thanks to all of my friends and family for passing along links and giving me a good word.
I wanted to say goodbye to 2010 by taking a look at the 10 most popular posts from the past year.
1. New La Fuente location opens today
The most popular blog of this year – many thanks to Google and a Milwaukee contingency that loves its Mexican food – was a link to the Journal Sentinel’s coverage of the opening of the new Tosa La Fuente.
2. Yeah, I Ate That: The turkey leg
This was a little post I put together based on a scrapbook page from my honeymoon album. It got a lot of coverage thanks to AJ at the Disney Food Blog and the folks at the Disney Blog Carnival.
3. Construction update: El Beso Mexican Restaurante
Another indication that Milwaukee loves its Mexican food. Who knew? I was in the Greenfield-area doing some book shopping and snapped a few photos for this third most popular post of the year.
We love Disney’s “Pooh’s Heffalump Movie” at our house. It’s a great family flick that introduces a new character to the Hundred Acre Wood. Lumpy the Heffalump (full name: Heffridge Trumpler Brompet Heffalump, IV) is being chased by Pooh, Tigger, Piglet and friends. Until little Roo comes to the rescue and realizes that heffalumps aren’t bad at all.
We find out that a heffalump’s favorite cookie is the rumpledoodle. On the DVD, there’s a recipe so you can make rumpledoodles for your favorite little heffalump anytime.
I had some help today from my favorite heffalump making a batch of the cookies. They’re a pretty easy recipe, although I have had issues with them every time we make them. I wonder if anyone else tries the recipe and has better luck. I find the batter to come out either too dry (needing to add an egg or extra water or butter) or else it comes out a little too burnt even at the lowest time amount.
Here’s the recipe and let me know if you have better luck. Maybe I need to add some hunny?