Olive oil is not the most commonly used ingredient in sweet cookies, but there is really no reason for that, and the following cookies are a good proof of that.
The slightly bitter oil flavor mellows while baking, while adding a wonderful aroma and unique flavor to the cookies.
Using oil instead of butter not only makes these cookies easier to prepare, but also makes them perfect for those with lactose intolerance.
In the recipe here, I’ve paired this fruity and rich oil with almonds and fennel seeds, to enhances the Mediterranean flavors. I also added a bit of freshly ground four peppers mix, to give the cookies a nice interesting finish.
If you’re looking for crispy and tasty cookies, that are not too sweet and are very easy to make, these are for you. Try them and enjoy.
Prep time: 10 minutes
Baking time: 12 minutes
1 XL egg
¼ cup brown sugar
¼ cup white sugar
1/3 cup good quality olive oil
1 cup flour
1/3 cup almond meal
1 Tbs fennel seeds
¼ tsp salt
¼ tsp freshly ground 4 peppers mix
1. Preheat the oven to 360F (180C). Line a cookie sheet with baking paper.
2. In a medium bowl, whisk together the egg and sugar, then add the oil and whisk again. Add the flour, almond meal, fennel seeds, salt and pepper, and knead briefly. Divide the dough into 20 ping-pong size balls and place in the pan. Use a fork to flatten the balls and create a decorative pattern on top.
3. Bake for 12 minutes, until the cookies are golden. Let cool to room temperature in the pan. The cookies will crisp up after cooling.