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Olive oil biscuits

A nice batch

1 hour and 30 minutes

Low difficulty


280 g flour type “00”
10 g baking powder for cakes
50 ml of Extra Virgin Olive Oil Taggiasco E. Amoretti di Lorenzo
100 g sugar
2 eggs + 1 yolk
1 pinch of salt
Grated rind of lemon
1 bag of vanillin


Beat the eggs and sugar in a bowl, add the herbs and 50 ml. of Extra Virgin Olive Oil Taggiasco E. Amoretti di Lorenzo.

Sift the flour and baking powder into a bowl, add the salt, the egg and sugar mixture and begin to knead and when you have mixed all the ingredients and obtained a smooth and homogeneous mixture, wrap it in a film and put it to rest in the fridge for half an hour at least.

Remove the dough from the fridge and spread it on the floured pastry board until you get one centimeter thick. Obtain many round or rectangular shapes and place them on a baking sheet lined with baking paper.

Bake in a preheated static oven at 180 ° for about 15 minutes.

Once cooked, take the biscuits out of the oven, let them cool completely and store them in a tin box with the lid or in an airtight container.

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