Name: Pistachio Olive Oil Cookies
Prep time: 1 h 25 min
Total time: 1 h 25 min
Yield: 18-20 Cookies
Ingredients: 1/2 Cup (100g) Granulated Sugar; 1/2 Cup (90g) Brown Sugar; Zest of 1/2 Orange, optional; 1/2 Cup (4oz) Olitalia Extra Virgin Olive Oil; 1/2 Teaspoon Salt; 1 Teaspoon Vanilla Extract or Vanilla Bean Paste; 1 Egg + 1 Egg Yolk, room temperature; 1 Cup (150g) Caputo "00" Baking Flour; 1/2 Cup (50g) Pistachios, finely ground; 1/2 Teaspoon Baking Powder; 1/2 Teaspoon Baking Soda; 2 oz Dark Chocolate Chunks, optional

Instructions

In a large bowl, combine granulated sugar, brown sugar, and orange zest. Rub together with your fingers until fragrant. Whisk in Olitalia Extra Virgin Olive Oil, salt, and vanilla until smooth. Add the egg and egg yolk, then whisk until fully incorporated. Note: If you prefer not to use orange zest, simply omit it from this step.
In the bowl of a food processor or a blender, add ½ cup of raw pistachios. Blend until finely ground, then set aside.
In a separate bowl, combine the Caputo "00" Baking Flour, ground pistachios, baking powder, and baking soda. Fold the dry ingredients into the wet ingredients just until a dough forms. Chill for at least 1 hour.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Chop about 2 ounces of dark chocolate into chunks for topping the cookies.
Scoop the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart. Press the chocolate chunks onto the tops of the cookies.
Bake on the center rack for 8–10 minutes. Immediately after removing the cookies from the oven, gently tap the baking sheet on the counter to help create a crinkled texture. Do not overbake.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!

Pistachio Olive Oil Cookies

Instructions

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Olitalia Extra Virgin Olive Oil – 500 ml (16.9 fl oz)

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