Biscotti all’olio di oliva senza burro.
Olive oil is amazing also for making biscuits. It is not at all uncommon that it is also used in Italy for sweets or even cakes, including shortcrust pastry.
We used an olive oil not too strong in flavour and for some extra taste we filled the biscuits with cherry jam.
Makes: about 10-12 biscuits | Preparation: 20 mins | Cooking: 10-15 mins
- Plain flour / All Purpose Flour: 300 g
- Brown sugar: 120 g
- Extra Virgin Olive Oil (EVOO) – mild and fruity flavour Filippo Berio: 90 ml
- Eggs: 2
- Baking powder: 1 tsp
- Lemon zest: of about 1 lemon
- Cherry jam: to taste
- Icing sugar: to taste
- A pinch of salt
Sieve the flour and set it aside.
Beat up the eggs in a bowl with the sugar and gradually add the oil and stir.
Keep stirring the ingredients and add the sifted flour, baking powder, grated lemon zest and a pinch of salt.
Knead the dough on a lightly floured work surface, until you get a smooth and homogeneous doug. If the dough becomes too dry, add a a bit of olive oil.
Pre-heat the oven to 180° C / 350 F / Gas 4.
Use a rolling pin to roll out the dough on your work surface. Use a round pastry cutter or a glass to cut out discs of dough of your preferred size.
Place a teaspoon of jam on the centre of a disc and a second disc of pastry on top of it. Press the edges of the discs together to close the biscuit on the jam.
Tip: If possible, put them in the fridge for at least half an hour before putting them in the oven.
Place the biscuits on an oven tray lined with kitchen paper and bake in static oven for about 10 to max 15 minutes or until they turn golden.
Take biscuits out from the oven, allow them to cool down a bit before serving. Sprinkle some icing sugar on top.