A simple, wholesome recipe typical of Mediterranean kitchens, in which extra-virgin olive oil replaces traditional fats and gives the cookies a fruity aroma and natural crispness. Perfect for breakfast, with afternoon tea, or as a rustic treat to share.
Ingredients
Tools
Steps
Make the dough: place all the ingredients in a large bowl and knead vigorously. If the dough is too soft, gradually add more flour until it is firm and easy to handle.
Shape the logs: divide the dough into several portions and shape them into evenly sized logs to ensure uniform baking.
Cut the cookies: cut the logs into even pieces, neither too short nor too long. The ideal size allows the cookies to bake through without becoming hard.
Bake: arrange the pieces on a baking tray lined with baking paper and bake at 170°C until golden. The aroma of olive oil and lemon will be the perfect sign that they are ready.
Use a mild extra-virgin olive oil so that its flavour does not overpower the sweetness of the cookies.
For a more aromatic version, add vanilla or anise.
For crispier cookies, bake them a little longer; for softer cookies, reduce the baking time by a few minutes.
Baker’s ammonia gives the cookies a rustic, crumbly texture; if you prefer a more neutral aroma, use baking powder.
Varied doses for servings