Extra virgin olive oil cookies

Extra virgin olive oil cookies

Biscotti all'olio extra vergine d'oliva

By
From
The Italian Baker
Makes
30

Cookies like this will put a smile on the face of every dairyintolerant person. The recipe originally comes from Tuscany where fragrant olive oil is widely produced. It is such a big deal around there that we tend to use it more than we do butter. These cookies are great dunked in cold milk or simply eaten as they are. They also have a good shelf life, stored in a jar or tin.

Ingredients

Quantity Ingredient
170g plain flour, plus extra for dusting
100g potato starch
100g caster sugar
pinch salt
2 egg yolks
2 lemons, zest finely grated
1 teaspoon vanilla paste or extract
1 1/2 tablespoons water
100ml extra virgin olive oil

Method

  1. Put the flour, potato starch, sugar and salt in a large bowl, and stir to combine. Make a well in the centre and add the egg yolks, lemon zest, vanilla and water. Beat gently, using a fork. Add the olive oil and bring all the ingredients together into a dough. Using your hands, knead the dough until smooth and elastic, then wrap in cling film and refrigerate for at least 30 minutes.
  2. Meanwhile, preheat the oven to 170°C and line a large baking sheet with baking parchment.
  3. Roll the rested dough out on a lightly floured surface to about a 4 mm thickness. Stamp out cookies using a small or medium cutter of your choice and bake for 10–15 minutes or until lightly golden. Leave to cool on the baking sheet.
Tags:
baking
cakes
biscuits
Italian
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