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.
Chocolate spread is the best way to start the morning. Toasted bread covered in a thick layer of chocolate will definitely brighten up your day, even if it is grey and rainy outside! Chocolate spreads can be purchased everywhere, but are they healthy? Good food is not just a matter of taste, it should also be made with genuine ingredients. In fact, chocolate spreads often contain palm oil or other noxious vegetable oils. On the other hand, extra virgin olive oil is known to be the healthiest among cooking oils. So here is a recipe containing healthy yet luscious ingredients. You will need a little bit of patience...but I promise that preparing your own chocolate spread is as easy as coating your slice of bread with it!
For 1 pot of approximately 250ml
160 grams of peeled hazelnuts
4 tsp sugar (depending on your preference you may increase or decrease the quantity)
10 gr unsweetened cacao powder
50 ml extra virgin olive oil
300 grams dark chocolate or milk chocolate
Preheat oven to 180°.
Cover a baking tray with cooking foil and lay the hazelnuts on it. Bake for 10-15 minutes, until the hazelnuts begin to look oily.
Using a blender at its maximum speed, crush the warm hazelnuts until a paste-like substance is obtained. To grind and compact the hazelnuts like so, you must blend them for approximately 5-7 minutes, so beware that your appliance does not overheat.
Add the sugar and blend for 1 minute. Add the cocoa and also blend for 1 minute. While blending, add the extra-virgin olive oil dropwise.
Melt the chocolate using the bain-marie technique. When the chocolate is melted, add it to the hazelnut mix, again a few drops at the time, blending well. Pour the spread in a clean, sterilized pot and leave overnight in the fridge.
Prior to serving, maintain the chocolate spread at room temperature for a half-hour, or melt it in the microwave for 10-20 seconds.
It is recommended that you store the chocolate spread in the fridge and use it within 2 weeks….although, it will surely not make it till then!
Soft, fluffy and delicate. Perfect for breakfast or afternoon snack. To make the cake extra appetizing you can always add a cream filling and frosting. Normally, extra virgin olive oil is not very much appreciated in desserts. However, in this case, it renders the taste of the cake just perfect and makes it healthier too!
350 gr dark chocolate
175 gr sugar
180 gr Greek yoghurt
100 gr extra virgin olive oil
240 gr flour
1 sachet of baking powder (around 16 gr)
One pinch of salt
Powdered sugar to decorate
Directions:Preheat the oven to 180°.
Melt the chocolate using the double boiler technique.
With an electric mixer, whisk eggs and sugar together for at least 5 minutes or until fluffy. Whisk in the yoghurt. Then add the extra virgin olive oil little by little while mixing. Finally, whisk in the flour, baking powder, chocolate and salt.
Cover a baking pan with baking foil, pour in the batter evenly. Bake for approximately 50 minutes – the cake will be ready when a toothpick, inserted in the center of the cake, comes out clean.
Remove the cake from the oven and leave on a cooling rack. Once cooled, remove from the baking pan and decorate it with the powdered sugar.
The cake will keep, in a glass container, for 4 days maximum.
To boost its yumminess…when the cake is cool, cut it in half horizontally. Moisten each half slightly, with chocolate milk. Spread cream on one of the halves. The cream can be made with 100 gr of cream, whipped with 50 gr of sugar, mixed with 50 gr mascarpone and 50 gr Greek yoghurt. Sandwich the two cake halves together. You can frost the top with a mix of 100 gr dark chocolate melted with 100 gr of butter. Decorate with sugar nonpareils and sprinkles. Let it all cool before serving. The cake will keep for 3 days in the fridge.
Made with Olive Oil
Recipes where Olive Oil is always a good ingredient.