The winter months are not easy. You can tell by the amount of sweet recipes we are producing that yoga is not enough to fight our wintery blues. Of course there is always the need to try ingredients in new ways, and olive oil instead of butter in cookies... well, that's one of our favourite things in the books!
We do love simplicity in the kitchen, you have probably figured that out by now. What's the point in cooking, if we more stress comes out? Exactly.
So take a couple of hours in your busy schedule and make these super easy and extra delicious lemon and almond cookies, using our one and only Frantoio Muraglia extra virgin olive oil. We recommend the medium fruity as the intense might overpower all the other ingredients.
Here it is, don't forget to share!
100g White Flour
60g White Sugar
40g Almond Meal
40ml Extra Virgin Olive Oil
1 Organic Free Range Eggs
1 Organic Lemons (small to medium)
1/4 tsp Baking Powder
1/4 tsp Baking Soda
Pinch of salt
1/4 tsp Vanilla Extract
Icing Sugar & White Sugar (1 tbs each)
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. Form as many balls as you can (they should be 2-3cm in diameter), roll them into the icing and white sugar, then place them on a baking tray. Leave about 4cm between each ball. Bake at 190°C for 10 minutes. Let cool. Serve with tea and heaps of smiles.
Recipe inspired by Cavoletto di Bruxelles