Step-by-step recipe: traditional homemade cookies with EVOO

This recipe seeks a balance between the richness of extra virgin olive oil (EVOO) , the refreshing touch of citrus, and a slightly crispy yet tender texture. Don't expect the overwhelming sweetness of a traditional cookie; here the flavors are more subtle and complex.

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Ingredients:

• 200g of plain wheat flour (without added yeast)
• 50 g of almond flour
• 100 ml good quality extra virgin olive oil (a mild arbequina or a young picual would work well)
• 75g of light brown sugar
• 50 g white sugar
• The fine grated zest of 1 medium orange
• The finely grated zest of ½ lemon
• 1 medium egg
• ½ teaspoon of fine sea salt
• Optional: 30g of chopped pistachios for decoration

Preparation of the Cookies with EVOO:

• Pre-heat the ovenSet the oven temperature to 170°C (top and bottom heat). Line one or two baking trays with baking paper.
• Mix the dry ingredientsIn a medium bowl, combine the wheat flour, almond flour, and salt. Mix well with a whisk to ensure there are no lumps.
• Emulsifies liquids and sugarsIn a large bowl, pour the extra virgin olive oil. Add the brown sugar and the white sugar. Using a whisk (you can use the same ones as before, there's no need to wash them), whisk vigorously until the mixture thickens slightly and the sugars are well combined with the oil. Don't aim for a perfectly smooth cream, just that they are well blended.
• Add the citrus fruits and the eggAdd the orange and lemon zest to the oil and sugar mixture. Stir to distribute the flavors. Add the egg and beat until fully incorporated and the mixture has a more homogeneous texture.
• Unites dry and wetGradually pour the dry ingredients into the wet mixture. Using a spatula or wooden spoon, gently mix until a dough forms. Do not overmix; just combine the ingredients until no loose flour remains. The dough will be slightly sticky, but manageable.
• Shape the cookiesLightly dampen your hands. Take portions of dough about the size of a large walnut (20-25 g). Roll each portion between your palms to form a ball. Place the balls on the prepared trays, leaving space between them (about 2-3 cm). Flatten lightly (optional): If you prefer flatter cookies, you can lightly press each ball with the palm of your hand or the back of a spoon.
• Decora (optional): If using chopped pistachios, gently sprinkle them over the surface of each cookie before baking.
• BakePlace the trays in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden and the surface looks firm. The time may vary slightly depending on your oven, so keep an eye on them.
• coolsRemove the trays from the oven and let the cookies cool completely on the trays before handling them. Fresh out of the oven they will be soft and may break. As they cool, they will harden and reach their final texture.

Gourmet variations: combinations with citrus fruits, chocolate, nuts and spices

• The quality of the EVOO is crucial for the final flavor of these cookies. A good oil will provide fruity notes and a slight spicy touch that complements the citrus.
• You can adjust the amount of sugar According to your preference, but keep in mind that EVOO does not provide the same structure as butter, so too much sugar could cause the cookies to spread too much.
• If you do not have almond flourYou can substitute it with the same amount of wheat flour, but the final texture will be slightly different, less tender.
• Experiment with others Citrus such as grapefruit or lime to vary the flavors. You can also add a pinch of cinnamon or cardamom to the dough for a spicy touch.
• These cookies are not overly sweet, making them perfect to enjoy with coffee, tea, or even a sweet wine.

Enjoy this recipe for Cookies with EVOO , with a unique Mediterranean flavor!