Long pepper and red fruits olive oil cookies

Date aprile 15, 2010

To have a blog, what does this mean? It means to have the chance and the opportunity to meet special people and spend a beautiful day feeling like teenagers on a school trip. We were three, like the three musketeers, like the Three Graces … or rather, seeing what we were able to eat, buy, think… I would say more like the three little pigs!

After a day spent with Caro, from Semplicemente Pepe Rosa, the girl in Technicolor, and Fra, a foodblogger-to-be, who sooner or later will decide to open her own blog, I came home with a bundle of precious ingredients! Long pepper – so long known but smelled fot the first time, real and fragrant vanilla essence, tragacanth gum, candied fruit …

Thanks to these ingredients, and due to the sudden lack of butter exactly when I decided to prepare cookies for a friend, I dared my first approach with the pastry made with olive oil. That was love, love at first sight! It seems that the butter can be replaced with a quantity of olive oil equivalent to its 2/3. Mostly it is probably an oversimplification, but with these cookies, the proportion has worked magnificently!

I am usually a fierce supporter of the use of butter into desserts, but in this case the result was truly beyond expectations, creating cookies that were very different from the original shortbread, with their own well-defined and very unusual character. I also used the candied fruit and long pepper.

The only care is to use a proper extra virgin olive, light and fruity: you may prefer then light extravirgin olive oils such as those pressed in Liguria and Lombardy, or you can choose other olive oils where the bitter or the spicy are not predominant features. In my case it was an extra virgin olive oil DOP Laghi Lombardi.



Ingredients:

  • organic flour 00, 350 gr
  • caster sugar, 150 gr
  • egg, 1
  • light and fruity extra virgin olive oil, 100 gr
  • vanilla salt, 1 pinch
  • baking powder, 1 tablespoon
  • candied red fruits (mostly strawberries, then cranberries and cherries) about 150 gr
  • vanilla essence, 1 tablespoon
  • grated long pepper, half berry

Preheat oven to 180°C, static. Sift flour and baking powder in a large bowl. Combine sugar, salt, red fruits, vanilla essence and grated long pepper berry. At this time pour in one beaten egg and extra virgin olive oil and stir with a spoon, then roll the dough into a cylinder shape. It will be very crumbly and soft. You will sense, smell and taste extra virgin olive oil a lot at this point, but after baking, it won’t be so dominant.

Dust a work surface with plenty of flour and roll out the dough with the help of a rolling pin to a thickness of about 5 mm, but not less. Cut out biscuits with cookie cutters and with the help of a spatula put them in a pan lined with parchment paper. Bake for about 15 minutes, until the edges of cookies are lightly golden. Remove from oven and let cool on a wire rack.

Talking about cookie cutters, I made large cookies (using the butterfly cutter), which are perfect for a quick snack, and tiny and pretty cookies (using my wonderful bunnies, kittens and turtles cutters) which suit very well the afternoon tea. From the leftover dough I made irregular lozenges – I was fed up with the knead/roll/cut operation: at the very end, this really seemed the most suitable shape for this kind of olive oil cookies, giving their simple and refined taste.

Tasting moment. I think I can safely say that these are the best biscuits I’ve ever done: I really loved them, yep! Crunchy, light, defined by the resinous aroma of long pepper that marries beautifully with the sweetness of red fruits and vanilla. You can store them in an airtight container for several days, the problem is that you won’t be able to save the for long time!

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13 Responses to “Long pepper and red fruits olive oil cookies”

  1. Tweets that mention Long pepper and red fruits olive oil cookies | Juls Kitchen -- Topsy.com said:

    [...] This post was mentioned on Twitter by Giulia Scarpaleggia. Giulia Scarpaleggia said: *New post* Long pepper, red fruits and olive oil cookies.. see what appens when you are in lack of butter! http://bit.ly/dafSpf [...]

  2. bunkycooks said:

    You have convinced me to try olive oil rather than butter in cookies! These look so delicate and lovely. Thanks for the inspiration!

    [Rispondi]

  3. Fuji Mama said:

    These look wonderful! I love the flavor that olive oil gives to baked items!

    [Rispondi]

  4. Long pepper and red fruits olive oil cookies | Juls Kitchen | ClubEvoo said:

    [...] See the original post: Long pepper and red fruits olive oil cookies | Juls Kitchen [...]

  5. Cookies said:

    Wow, these cookies look delicious. I think I am going to try using olive oil too now. Thanks for the recipe.

    [Rispondi]

  6. Sarah, Maison Cupcake said:

    These look so pretty, you’ve got some great cookie cutter shapes there.

    [Rispondi]

  7. marla {family fresh cooking} said:

    These cookies are so cute, bet so tasty as well. Love the candied fruits.

    [Rispondi]

  8. Foodbuzz 24, 24, 24: Mad Hatter Tea Party | Juls Kitchen said:

    [...] They were extra virgin olive oil, candied pumpkin and orange cookies, made following my recent recipe. Since my last recipe was so appreciated, I made it again and baked a doulbe batch of lemon [...]

  9. DB Challenge: crostata with 2 fillings {chocolate & tahini and chestnut pastry cream} | Juls' Kitchen said:

    [...] (as we call it in Italy). For example, here you can find my family recipe for short pastry, while this is my version with olive oil instead of butter. Last but not least, this is another version, the [...]

  10. Olive oil cookies + some notes on the use of olive oil in confectionery | Juls' Kitchen said:

    [...] I was stuck by his professionalism, friendliness and courtesy. So, after a first attempt with olive oil cookies, I decided to give a chance to the special technique I learnt from Montersino, and this is result. [...]

  11. Joann @ The Italian Next Door said:

    These look and sound so delicious! But…one question….what do you mean by a “long pepper”? Is that something I can get in the U.S.? Thanks for the great recipes!

    [Rispondi]

    Giulia Risposta:

    Hi Joann! I am happy you like the recipe! Long pepper is a kind of spice you can use in sweets and savoury dishes. Find her further details!
    http://en.wikipedia.org/wiki/Long_pepper

    [Rispondi]

  12. Uncommon Ingredients: 5 Unusual Ways To Cook With Long Pepper | Healthy Way To Cook said:

    […] Long Pepper and Red Fruits Olive Oil Cookies (via Juls’ Kitchen) […]

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