Almond and Olive Oil Cookies

Get festival with your holiday olive oil with Almond and Olive Oil Cookies! Try our Whole Fruit Blood Orange Olive Oil to add a sweet fruity flavor to your cookies!

  • 1/2 cup caster sugar
  • 1 cup olive oil
  • 2 eggs
  • 1 tablespoon honey
  • 1 1/2 cups plain flour
  • 1 cup ground almonds
  • 1/2 teaspoon baking powder
  • 1/2 tsp salt
  • 1/2 cup icing sugar

To prepare, line two baking sheets with greaseproof paper. Heat the oven to 180C.

First, mix the sugar, oil, eggs and honey in a bowl until well combined and a creamy yellow colour.

Add the flour, almonds, baking powder and salt to the bowl and mix until combined. If you like, you can entertain yourself by making it look like the egg mixture is eating the flour mixture up.

Tip the half cup of icing sugar out onto your work surface. Roll up little balls of the dough between your palms, then roll in the icing sugar until coated all over, and place on the baking tray.

Bake for 8 to 10 minutes, until lightly browned. Remove from oven.

Just after you take them out, you might choose to make an indent in them with your thumb, so that you can put some jam or lemon curd on top. If you’re doing this, be careful, and hold the sides of the cookie as you press down gently on the top. They are delicate creatures, and will crack and break apart if you push too hard, or don’t support them while you do. The jam is optional, anyway – they are good without it.

Cool the biscuits on a rack to let all the moisture out. You’ll end up with light, delicately flavoured, bite-sized morsels, whatever you choose to call them. They’re not overly sweet, especially if you don’t add any toppings, and while the flavour of the oil comes through, the texture isn’t rich or heavy – they are soft inside, and just a little crumbly. It just goes to show, even when you think something’s going wrong, it can end up alright. Take comfort.

Photo and recipe from: under the Creative Commons Attribution-ShareAlike 3.0 Unported License.

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