OLIVE OIL BISCUITS

Ingredients · 00 flour: 280 g
· Il Cavallino traditional extra virgin olive oil: 50 ml
· Sugar: 100 g
· Medium eggs: 2
· Baking powder for cakes: 10 g
· Salt up: 1 pinch
· Lemon zest: 1
· Vanilla bean: 1
· Yolks: 1

Preparation Put the whole eggs plus the yolk in a bowl and beat with the sugar for a minute then, continuing to beat, add the traditional Il Cavallino extra virgin olive oil and the aromas (the seeds of the vanilla pod and the lemon zest). Sift the flour and yeast in a bowl, add the salt, add to the egg and sugar mixture and start kneading: when you have blended all the ingredients and obtained a smooth and homogeneous dough, wrap it in cling film and leave it to rest in the fridge to at least half an hour. After the indicated time, roll out the dough on a floured pastry board until it is half a centimeter thick, then make round shapes with a diameter of 5 cm which you will place on a baking sheet lined with parchment paper and bake in a preheated static oven at 180 ° for about 15 minutes. Once cooked, take the cookies out of the oven, let them cool completely and then store them in a tin box with a lid or in an airtight container.