Cakes and cookies

Olive oil biscuits

Cakes and cookies


about 30 min.

4 season

The olive oil pastry is crumbly, fragrant and healthy.
The butter is replaced by the olive oil and the result is a lighter and digestible dough, perfect to realize biscuits, small pastries or tarts.

These delicate olive oil biscuits can be prepared in few minutes and they are perfect for a tasty and balanced snack or breakfast.

We are waiting for you here in September to resume, with the energy and enthusiasm that distinguishes us, the dialogue that we have been carrying out with you readers for several years now.
There are news on the horizon and interesting new initiatives.

Let’s relax, let’s fill up with smiles, sun and good memories and make an appointment on the return from the well-deserved holidays.


300 g. flour type “00” “antigrumi” Molino Chiavazza
100 g. extra virgin olive oil
100 g. granulated sugar
1 egg
1 yolk
4 o 5 spoons of cold water


Make a fountain with the flour. In the middle add sugar, olive oil, eggs and salt. Knead quickly, adding as much cold water as the dough requires. You have to get a smooth and elastic ball. Wrap the dough in the food film and let it rest in the fridge for ½ hour at least.

Flour the work top and spread the dough with a rolling pin   getting a thickness of 4 or 5 millimeters.
Cut the cookies with the shape you prefer and transfer them on a tray covered by baking paper.
Bake in preheated oven at 180°C for 15 minutes, taking care that the edges do not darken.

Before enjoying, sprinkle with powdered sugar.