A delicate olive oil is the essential ingredient for a pastry naturally sweetened with malt and enriched with the scent of blood orange juice.
In Southern Italy, the extra virgin olive oil is a sacred ingredient. Also used as a beauty treatment for the body and hair in the organic cosmetics, extra virgin olive oil is perfect for sweet dishes. It is not surprising how luscious this basic olive oil cookie recipe is. These cookies are simply delicious, light and ideal for breakfast.
A delicate olive oil is the essential ingredient for a pastry naturally sweetened with malt and enriched with the scent of blood orange juice. 
Olive Oil Cookies from Southern Italy
- Total Time: 30 minutes
- Yield: 15 cookies 1x
Description
Adelicate olive oil is the essential ingredient for a pastry naturally sweetened with malt and enriched by the scent of blood orange juice.
Ingredients
- 170 g 6 oz/1 cup Kamut flour
- the juice of an organic orange
- 4 tablespoon rice or barley malt
- 80 ml 2 1/2 fl oz mild extra virgin olive oil
Instructions
- Mix the flour with the orange juice.
- Add the rest of the ingredients. Roll out the dough and create desired shapes.
- Bake, in preheated oven, at 180° C (350° F/ gas 4) for 15 minutes.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Baking
- Method: Baking
- Cuisine: Italian
Frequently Asked Questions
Can I use a different type of citrus juice instead of blood orange juice?
Yes, you can substitute with orange or grapefruit juice, but keep in mind that the flavor profile will change slightly.
What type of olive oil should I use for the best flavor in these cookies?
It’s best to use high-quality extra virgin olive oil, as it adds depth and richness to the cookies.
How can I enhance the malt flavor in the Olive Oil Cookies?
You can try adding a teaspoon of malt extract or a bit of malted milk powder to the dough for a stronger malt flavor.
Dear Chuck,thank you for your comment. You will find barley or rice malt in the organic food stores.Rice malt I bought has a thick enough consistency to be absorbed by the flour. Probably,you have to adjust the quantity according the texture of flour and barley (or rice) malt consistency (if too liquid or not).
I couldn’t find rice malt or barley malt in the store. Where would I buy those?
I wasn’t sure if this was supposed to be malt syrup instead, so I went with barley malt syrup. The dough was too wet to roll out, but was perfect for drop cookies.