Olive oil cookies are simple and crumbly biscuits, perfect for dipping at breakfast or serving with tea. In this recipe, butter is replaced by oil: a detail that makes the dough light and fragrant, with a delicate texture. With Olio Extravergine di Oliva Limera, which has a harmonious profile, you get fragrant cookies with a clean taste, ideal for a 'homemade' pantry but with a premium touch. - Yields approximately 35-40 cookies
In a bowl, combine the whole eggs and the egg yolk. Add the sugar and whisk for 1 minute.
While continuing to mix, gradually add the extra virgin olive oil and incorporate the flavorings: the seeds from the vanilla pod and the lemon zest.
In another bowl, sift the flour and baking powder, then add a pinch of salt.
Gradually add the dry ingredients to the egg mixture and start kneading until you obtain a smooth and homogeneous dough.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
After resting, roll out the dough on a floured surface to a thickness of half a centimeter (0.5 cm).
Cut out round disks with a diameter of 5 cm and place them on a baking sheet lined with parchment paper.
Bake in a preheated static oven at 180°C for about 15 minutes.
Remove from the oven, let the cookies cool completely and store them in a tin box or an airtight container.
Bowl
Whisk (hand whisk recommended)
Sifter
Plastic wrap
Floured surface
Round cookie cutter (5 cm) or pastry ring
Baking sheet
Parchment paper
Static oven
Italy, Sicilia
| Energy (kcal) | 236.95 |
| Carbohydrates (g) | 47.46 |
| of which Sugars (g) | 17.24 |
| Fat (g) | 2.71 |
| of which Saturates (g) | 0.88 |
| Protein (g) | 7.67 |
| Fiber (g) | 1.29 |
| Sale (g) | 0.29 |
