Cookies are perfect at any time of the day and any time of the year! These hazelnut and extra virgin olive oil are really delicious. Their taste and texture are great. Using extra virgin olive oil in cookie dough will make them lighter and healthier. The combination of extra virgin olive oil and hazelnut is perfect, creating a special, intense taste that everyone will love. To add extra yummy, dip cookies in melted chocolate…divine!!
For around 30 cookies
250 grams of flour
50 grams of chestnut flour
100 grams of hazelnuts, finely chopped
100 ml extra virgin olive oil
80 grams cane sugar – muscobado for a more intensive taste
Optional: melted chocolate for coating cookies
In a mixer bowl, mix flours and hazelnuts with sugar. Add eggs one at the time and slowly add the extra virgin olive oil.
Do not overmix the dough. When well combined, wrap in plastic film and set aside in the fridge. The dough will be quite soft and sticky so the more you leave cookie dough in the fridge, the better. I left overnight.
With a pin roll, roll the cookie dough 0.5 cm high, cut the cookies with a cookie cutter and place them in a baking pan covered with baking sheet.
Pre-heat oven at 180° - or less if your oven is very strong.
Bake cookies for 12 minutes, minding that they do not get too colourful – in that case, remove from the oven.
Melt around 50 grams of dark chocolate, dip half of each cookie to coat it. Let cool on a baking sheet.
There numerous different types of little savoury cakes. Every culture seems to have their own version: cornish pasties, quiches, empanadas, spanakopitas...we could be here a while. Today, why not try making some little, ball-shaped fish cakes? They are straightforward to prepare, require only a few ingredients and are an excellent escamotage for getting kids to eat more fish.
For approximately 12 fish cakes
200 gr of fish (monkfish, cod or halibut work best - they need to be boneless and skinless)
1 slice of white bread, no crust
250 ml milk
Pinch of salt
2 chive leaves, thinly cut
Extra virgin olive oil
Soak the bread in the milk for a couple minutes. Then drain it to eliminate any excess milk. Place in a mixing bowl together with the diced fish. Add a pinch of salt. Mix until you obtain a homogenous mixture. Stir in the chives.
With wet hands make approximately 12 little balls from the mixture. Roll them in flour and finally, fry the fish cakes in extra virgin olive oil till they are amber in colour.
Can be served either warm or cold, as you prefer.
Made with Olive Oil
Recipes where Olive Oil is always a good ingredient.