Fustini's Oils and Vinegars
Olive Oil Almond Cookies

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Olive Oil Almond Cookies

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Olive Oil Almond Cookies


Submitted by Chef Laura Cavender

Ingredients

  • ¾ cup white flour
  • ½ cup white sugar
  • ½ cup almond meal
  • ⅓ cup Fustini’s Meyer Lemon olive oil
  • 1 egg
  • 1 lemon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • pinch of salt
  • 1/4 teaspoon vanilla extract (optional ¼ tsp almond extract)
  • 1 tablespoon each powdered sugar & white sugar

Hint

Recipe inspired by Cavoletto di Bruxelles.


Directions

Step 1. 

Zest the lemons, mix with sugar and extra virgin olive oil and let it sit for 10 minutes. Meanwhile, whisk the eggs, vanilla extract and the lemon juice of one lemon.   Add the zest, sugar and olive mix, then incorporate the flour, baking powder, baking soda and salt.   Fold with a spatula until you get an even dough. You need to roll the mix into balls: if the mix is too sticky, then add a little almond meal. On the contrary, if it's too dry, add instead some lemon juice. 


Step 2. 

Form as many balls as you can (they should be 1 inch in diameter), roll them into the icing and white sugar, then place them on a baking tray. Leave about 1 ½ inch between each ball.  Bake at 375°F for 10 minutes. Let cool. Serve with tea and heaps of smiles. 




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