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Recipe

Orange-Hazelnut Olive Oil Cookies

Scott Phillips

Yield: Yields about 6 dozen cookies.

Reminiscent of biscotti in texture, these not-too-sweet cookies are a perfect dipper for after-dinner coffee.

Ingredients

  • 2 cups toasted and skinned hazelnuts
  • 10 oz. (2-1/4 cups) unbleached all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. table salt
  • 3/4 cup plus 2 Tbs. granulated sugar
  • 1/2 cup extra-virgin olive oil
  • 2 large eggs
  • Finely grated zest of 2 medium oranges (about 1-1/2 packed Tbs.)
  • 1 tsp. pure vanilla extract

Nutritional Information

      Nutritional Sample Size per cookie
      Calories (kcal) : 60
      Fat Calories (kcal): 35
      Fat (g): 4
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 5
      Sodium (mg): 15
      Carbohydrates (g): 6
      Fiber (g): 0
      Protein (g): 1

Preparation

  • Finely grind the hazelnuts in a food processor. In a medium bowl, whisk the hazelnuts, flour, baking powder, and salt to blend. With a hand mixer or a stand mixer fitted with the paddle attachment, beat the sugar, oil, eggs, zest, and vanilla on low speed until the sugar is moistened, about 15 seconds. Increase the speed to high and mix until well combined, about 15 seconds more (the sugar will not be dissolved at this point). Add the dry ingredients and mix on low speed until the dough has just pulled together, 30 to 60 seconds.

    Divide the dough in half. Pile one half of the dough onto a piece of parchment. Using the parchment to help shape the dough, form it into a log 11 inches long and 2 inches in diameter. Wrap the parchment around the log and twist the ends to secure. Repeat with the remaining dough. Chill in the freezer until firm, about 1 hour.

    Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line four cookie sheets with parchment or nonstick baking liners.

    Unwrap one log of dough at a time and cut the dough into 1/4-inch slices; set them 1 inch apart on the prepared sheets. Bake two sheets at a time until light golden on the bottoms and around the edges, about 10 minutes, rotating and swapping the sheets halfway through for even baking. Let cool completely on racks. The cookies will keep in an airtight container at room temperature for up to 1 week.

Make Ahead Tips

The unbaked logs of dough may be frozen for up to 1 month.

Tip

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, use a measuring cup meant for dry ingredients, not liquids, and don’t scoop the cup into the flour. Instead, stir the flour to aerate it, spoon it lightly into the cup without packing, and sweep the cup level with a straight edge. Learn why it matters. 

Reviews

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Reviews

  • pokano | 04/23/2017

    I adore these cookies. Not too sweet so just right with ice cream or coffee or tea.

  • BoLoMo | 01/19/2016

    Sometimes a less sweet cookie is exactly right.These cookies are excellent and even sort of on the healthy side. (I used 3 oz of quality whole wheat flour and 7 oz of white.)They go really well with an after dinner port too. Lovely orange flavor.

  • espressomom06 | 11/12/2009

    Not my all time favorite, but it's really easy to make and it is very different from normal "sweet" cookies so I would make it again. I would not change anything in this recipe. It's delicate and nice light finish to a meal or crumbled on top of vanilla custard/ice cream - maybe with some bittersweet chocolate chips. I did dip some of them in semi-sweet chocolate and that was interesting too. I did have to bake them just a couple of minutes extra. I took a test cookie out at 10 minutes and it wasn't completely cooked. You don't want to brown these - you cook them like shortbread, just until they are done.

  • Chef_Emma | 05/04/2009

    I loved this recipe... our friends couldn't believe that it had olive oil. A very sophisticated recipe, but easy to make.

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