Cookies, Food, Recipes

Fennel and Almonds Olive oil Cookies

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.

Makes: 20
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.

81 thoughts on “Fennel and Almonds Olive oil Cookies”

  1. I love fennel seeds but have never used them in a cookie. I think the combination of flavours would be delicious. I will definitely be trying these out shortly!

    Liked by 2 people

  2. I’m loving these Migraine-friendly cookies. It can be so hard to find a cookie that doesn’t have chocolate in it and is not super sweet. Thanks Ronit for sharing this recipe. Bravo! 💜💜💜💜

    Liked by 2 people

  3. Very interesting set of ingredients in a cookie.. Fennel is my fav spice which I always use in savory dishes but have never used in desserts.. A must try recipe for me ! Thx for sharing..

    Liked by 2 people

    1. Thank you Myra, I’m glad you liked the recipe. It’s very interesting to learn they have similar cookies in Spain. I only visited Madrid and didn’t see such ones, but it definitely fits with the flavorings of Spain. Guess my Sephardic ancestry subconsciously led me there! I hope you’ll enjoy them as well. 🙂

      Liked by 1 person

  4. Delicious combo~! Fennel in a sweet context is as rare as it is yummy 🙂 The olive oil is a new turn I have yet to try, but since I’ve leafed – and thought – through an italian, olive-oil-focused, cookbook with a huge section on sweets just a couple of days ago, I can imagine how wonderfully this will work out~ Yum!

    Liked by 2 people

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