Butter-free lemon cookies: a real treat

biscotti al limone senza burro

Butter-free lemon cookies: a real treat

Olio Farchioni
5 from 4 votes
A delicacy which can be prepared with a quick and easy recipe.
Print Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine Italian
Servings 6 Servings
Calories 190 kcal

Equipment

  • Bowl
  • Sieve
  • Pastry board
  • Baking sheet

Ingredients
 

  • 300 g g Pastry flour
  • 100 g g Sugar
  • 1 Egg
  • 50 ml ml Extra Virgin Olive Oil (or Preparato per Dolci in Olio Extra Vergine di Oliva alla Vaniglia Farchioni )
  • 30 ml ml Lemon juice
  • ½ sachet Baking powder
  • 1 Lemon (zest)

Instructions
 

  • Beat the egg and sugar in a bowl with a power mixer until frothy.
  • Add the lemon juice a little at a time.
  • Stir the extra-virgin olive oil in.
  • Add the sifted flour and baking powder.
  • Add the lemon zest and keep mixing until the dough is thick enough to be worked by hand.
  • Place the dough on a pastry board and give it the form of a loaf.
  • Divide it into small pieces, which you will rotate between your hands and then flatten to obtain the shape of a biscuit.
  • Place the cookies evenly spaced apart on a baking sheet lined with parchment paper and bake at 180 degrees for about 15 minutes.
biscotti al limone senza burro

Butter-free lemon cookies are based on a very simple, tasty and healthy recipe. These light and tempting cookies are perfect as snacks or for breakfast, but they are delicious any time during the day. Let’s learn how to prepare them…

Lemon cookies: a few tips for the best possible result

It is important that these few steps be followed carefully:

  • The ingredients for the dough should be at room temperature: don’t forget to take the egg out of the refrigerator about 1 hour before using it so it will blend in easily with the sugar.

  • Buy organic lemons as you will also need to use the peel (sometimes washing is not enough if they have been sprayed with harmful chemicals).

  • Remember to sift the flour and baking powder before using them in order to prevent lumps.

  • If you want your dough to be smooth, combine the ingredients a little at a time, without rushing.

  • When arranging the cookies on the baking sheet, leave enough space between them because they will spread during cooking and you don’t want them to stick together.

Butter-free lemon cookies: EVO oil for a perfect dough 

Even though it may sound surprising, oil is preferable to butter, and extra virgin olive oil is preferable to seed oil in many dessert recipes, and this applies in particular to cookies. There are several reasons for this: 

  • Being liquid, it blends marvelously into the dough.

  • It provides more aeration and makes desserts softer and crumblier.

  • Cookies stay fresh for a long time thanks to the antioxidants contained in EVO oil.

  • EVO oil is more digestible than butter or seed oil. Despite being colorless and tasteless, seed oil tends to adversely affect the liver.

We selected Preparato per Dolci in Olio Extra Vergine di Oliva alla Vaniglia Farchioni, cold-extracted EVO oil with the addition of natural vanilla flavors. This solution is perfect for replacing butter or seed oil, in that it enhances the flavor of cookies without making them less digestible.

If this is all clear, and your mouth is already watering, all you need to do is get to work!

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