Olive oil biscuits are simple and crumbly cookies, 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. Using Limera Extra Virgin Olive Oil, with its harmonious profile, you get fragrant biscuits with a clean taste, ideal for a home kitchen but with a premium touch. - Yields about 35-40 biscuits
In a bowl, mix the whole eggs and the yolk. Add the sugar and beat for 1 minute with a whisk.
Continuing to mix, slowly pour in the extra virgin olive oil and incorporate the flavors: the seeds from the vanilla bean and the lemon zest.
In another bowl, sift together the flour and baking powder, then add a pinch of salt.
Gradually pour the dry ingredients into 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 biscuits cool completely, and store them in a tin box or airtight container.
Bowl
Whisk (hand whisk recommended)
Sifter
Plastic Wrap
Floured Surface
Round Cutter (5 cm) or pastry cutter
Baking Sheet
Parchment Paper
Static Oven
Italy, Sicilia
| Energy (kcal) | 284.54 |
| Carbohydrates (g) | 34.66 |
| of which Sugars (g) | 13.38 |
| Fat (g) | 10.49 |
| of which Saturates (g) | 2.49 |
| Protein (g) | 7.81 |
| Fiber (g) | 1.77 |
| Sale (g) | 0.29 |
