Italian Lemon Cookies with Olive Oil Recipe
These shortbread-like cookies are crisp yet slightly soft inside, scented with lemon and good olive oil. In Italy, similar bakes are often served with afternoon coffee – simple yet elegant, perfect when you want to bring a bit of sunny Italy into your home.
These Italian lemon cookies with olive oil combine the crispness of classic biscuits with the gently fruity aroma of good olive oil. Lemon zest adds freshness that contrasts beautifully with the sweetness of the dough. They taste like little biscotti from a café in Rome, yet they’re made from a few simple pantry ingredients.
Chef's tips
Use really good, mild olive oil – its flavor will be noticeable, so it’s not worth reaching for the cheapest option. Don’t overwork the dough; mix only until combined so the cookies stay tender rather than hard. Watch the baking time – the edges should be golden but the centers still slightly soft, as the cookies will finish setting after you take them out of the oven.
How to serve
Serve them with afternoon coffee or espresso, ideally on a small plate next to the cup, just like in an Italian bar. They’re also perfect as a sweet pairing with prosecco at a home aperitivo-style gathering. On a hot day, I like to serve them with iced lemon tea when friends drop by unexpectedly on the balcony.
Ingredients
- flour type 450–550 - 250 g
- sugar - 120 g
- olive oil preferably mild in flavor - 80 ml
- egg large - 1 piece
- egg yolk - 1 piece
- lemon you’ll need the zest and juice - 1 piece
- baking powder - 1 teaspoon
- sugar for sprinkling, optional - 2 tablespoon
- pinch of salt - 1 pinch
Preparation
- Preheat the oven to 180°C (top and bottom heat). Line a baking tray with baking paper.
- Wash the lemon thoroughly and pour boiling water over it. Finely grate the zest (only the yellow part) and squeeze about 2 tablespoons of juice from half the lemon.
- In a bowl, mix the olive oil, sugar, egg, egg yolk, lemon juice and zest, and a pinch of salt. Whisk or stir with a spoon until smooth.
- In another bowl, sift the flour with the baking powder. Then add the dry ingredients to the wet and mix with a spoon until you get a soft, slightly sticky dough.
- Shape small balls of dough the size of a walnut in your hands. If the dough is very sticky, lightly moisten your hands with water or dust them with flour.
- Place the balls on the baking tray, leaving about 3 cm between them. Gently flatten each ball with your fingers.
- Bake for 10–12 minutes, until the edges of the cookies are lightly golden and the tops remain pale. After removing from the oven, leave on the tray for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, you can dust the cookies with icing sugar.
Storage
Store the cookies in an airtight container at room temperature for up to several days. If they soften, you can briefly re-crisp them in a low oven.
