Italian Olive Oil Cookies
Light and dairy-free Italian olive oil cookies made with simple ingredients and fresh citrus zest. Easy, crispy, and perfect for everyday baking.
Serving: 20
Calories: 94kcal
Ingredients
- 70 g sugar, approx ⅓ cup
- 1 medium egg
- Zest of 1 lemon, finely grated
- 75 g extra virgin olive oil, approx ⅓ cup
- 240 g all-purpose flour, approx 2 cups
- 1 teaspoon baking powder
Instructions
- In a large bowl, whisk the sugar and egg until light and pale. Slowly pour in the olive oil while whisking. Stir in the lemon zest. Add in sifted flour and baking powder, then mix and knead until an elastic, dough forms.
- Wrap the dough in cling film and refrigerate for 30 minutes.
- Lightly flour the dough and roll it out between two sheets of parchment paper. Transfer the dough (with the parchment) onto a baking tray and freeze for 10 minutes to firm up. Cut out the cookies with your favorite cookie cutter.
- Preheat oven at 170°C (340°F) and arrange the baking tray onto the middle shelf.
- Arrange the olive oil cookies on a baking tray covered with parchment paper and bake for about 12 minutes, or until lightly golden. Remove from the oven and let cool completely before serving.
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Nutrition
Calories: 94kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 25mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 12IU | Calcium: 15mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.