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Olive Oil Cookies from Southern Italy

Olive Oil Cookies from Southern Italy

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A delicate olive oil is the essential ingredient for a pastry naturally sweetened with malt and enriched by the scent of Sicilian blood orange juice.

Olive Oil Cookies from Southern Italy

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.

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A delicate extra virgin olive oil is the essential ingredient for a pastry naturally sweetened with malt and enriched by the scent of Sicilian blood orange juice.

Veronica Lavenia
Course Baking
Cuisine Italian
Servings 15 cookies

Ingredients
  

  • 170 g 6 oz/1 cup Kamut flour
  • the juice of an organic orange
  • 4 tablespoon rice or barley malt
  • 80 ml 2 ½ 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 the desired shapes.
  • Bake, in preheated oven, at 180° C (350° F/ gas 4) for 15 minutes.
View Comments (2)
  • 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.

  • 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).

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