Olive Oil Cookies
- Energy Kcal 59
- Carbohydrates g 9.5
- of which sugars g 3.3
- Protein g 1.4
- Fats g 1.7
- of which saturated fat g 0.34
- Fiber g 0.3
- Cholesterol mg 20
- Sodium mg 28
- Lactose Free
- Vegetarian
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 15 min
- Makes: 35
- Cost: Low
- Note + resting time for the shortcrust pastry
PRESENTATION
If you’re into classic Italian breakfasts, olive oil biscotti might just steal your heart. Seriously good. Swapping butter for light, fruity olive oil gives these cookies a tender texture and unique richness. The magic? It’s all in the "frolla" dough—Italian baking's beloved shortcrust. It stays friable and crumbly, ideal for dunking into milk or coffee.
Plus, these homemade olive oil biscotti smell amazing, and look, that olive oil gives them a golden hue that's really, really lovely. In different parts of Italy, you'll find variations with lemon zest or almonds, offering plenty of ways to tweak this basic recipe while sticking to tradition. And you know what? All over Italy, there are so many easy biscotti recipes and styles—from the cherished biscotti della nonna to dairy-free versions that are just as satisfying.
By using olive oil, this recipe gives you a lighter, almost moist bite, unlike the usual crunch of American cookies. Biscotti are breakfast staples but also super popular snacks all day long. Imagine a fresh batch of olive oil biscotti with surprises like pistachios or a sweet lemon touch. Perfect for anyone craving healthy biscotti or a taste of Mediterranean cookies with that true Italian vibe.
And here's the thing—whether you’re into almond biscotti or want to try a new frolla twist, this dough's simplicity and flexibility let you play with flavors. Every bite shows how much Italian baking values top-notch olive oil and that perfect, crispy finish. So next time you're craving something special, give these Italian treats a go—they're sure to impress. For real, cannot go wrong.
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- INGREDIENTS
- for about 35-40 cookies
- Type 00 flour 1.9 cups (280 g)
- Extra virgin olive oil 3.4 tbsp (50 ml) - light and fruity
- Sugar ½ cup (100 g)
- Eggs 2 - medium
- Baking powder 2 tsp (10 g)
- Fine salt 1 pinch
- Lemon peel 1
- Vanilla bean 1
- Egg yolks 1
How to prepare Olive Oil Cookies
Put the whole eggs plus the yolk in a bowl 1 and beat with the sugar for one minute. Then, while continuing to beat, add the extra virgin olive oil and the flavors (the vanilla bean seeds and the lemon zest) 2. Sift the flour and baking powder into a bowl 3, add the salt,
mix with the egg and sugar mixture 4 and start kneading 5: when you have combined all the ingredients and obtained a smooth and homogeneous dough, wrap it in cling film 6 and let it rest in the refrigerator for at least half an hour.
After the indicated time, roll out the dough on a floured surface until it's 1/4 inch thick 7, then cut out round shapes with a 2-inch diameter 8 and place them on a baking sheet lined with parchment paper 9 and bake in a preheated static oven at 350°F for about 15 minutes. Once cooked, remove the cookies from the oven, let them cool completely, and then store them in a tin box with a lid or in an airtight container.