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Special Features

The recipe of the month suggested by

the Red Beetle

LEMON AND ALMOND COOKIES

We do love simplicity in the kitchen. Here an easy to make, quick recipe for our extra delicious lemon and almond cookies, using our one and only Frantoio Muraglia extra virgin olive oil.

Ingredients for 5 small jars (0.15 liter capacity)

  • 100g White Flour
  • 60g White Sugar
  • 40g Almond Meal
  • 40ml Frantoio Muraglia Extra Virgin Olive Oil
  • 1 Organic Free Range Eggs
  • 1 Organic Lemons (small to medium)
  • 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • Pinch of salt
  • 1/4 tsp Vanilla Extract
  • Icing Sugar & White Sugar (1 tbs each)

METHOD

Zest the lemons, mix with sugar and extra virgin olive oil and let it sit for 10 minutes. Meanwhile, whisk the eggs, vanilla extract, salt and the lemon juice of one lemon. Add the zest, sugar and olive mix, then incorporate the flour, baking powder and baking soda. Fold with a spatula until you get an even dough. You need to roll the mix into balls: if the mix is too sticky, then add a little almond meal. On the contrary if it's too dry, add instead some lemon juice. Form as many balls as you can (they should be 2-3cm in diameter), roll them into the icing and white sugar, then place them on a baking tray. Leave about 4cm between each ball. Bake at 190°C for 10 minutes. Let cool. Serve with tea and smiles.