Olive oil biscuits: a recipe which will bring you back to your childhood

biscotti all olio d oliva

Olive oil biscuits: a recipe which will bring you back to your childhood

Olio Farchioni
3.67 from 15 votes
Olive oil biscuits are tasty, light, and very simple to prepare.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Cuisine Italian
Servings 4 people
Calories 390 kcal


  • Bowl
  • Spatula
  • Electric mixer


  • 200 gr flour all-pourpose
  • 80 gr sugar
  • 90 gr Extra virgin olive oil (or Farchioni’s Special Extra Virgin Olive Oil for Desserts)
  • 1 lemon
  • 7 gr instant yeast
  • powdered sugar to taste
  • salt to taste


  • Beat sugar and egg in a bowl with an electric mixer until the mixture is thick and fluffy. 
  • Add oil and lemon juice while beating. 
  • Sift in the flour and add yeast. 
  • Use a spatula to mix everything with a bottom-up movement and add a pinch of salt.
  • Once the mixture is smooth and homogeneous, scoop it into portions with a spoon and pour the portions onto a baking sheet covered with parchment paper. 
  • Bake at 180° C for 15 minutes (the cookies will be ready when they start to get golden). 
  • Once out of the oven, let them cool and sprinkle with powdered sugar if you wish.
biscotti all olio d oliva

Today we will be making olive oil biscuits: they are tasty, light, and very simple to prepare. This is an unusual recipe, which is also ideal for all those who cannot include dairy products in their diet. 

Olive oil biscuits: few ingredients, but very good ones. 

The recipe for our biscuits requires a few simple ingredients… but it is important for them to be of good quality. Very fresh eggs and, of course, the ingredient which characterizes the whole recipe: extra virgin olive oil

Not everyone knows that oil is an excellent – sometimes better – option than butter for many desserts: 

  • Olive oil is healthy, because it provides about 75% unsaturated fats, which do not adversely affect health, but rather, have beneficial effects. 

  • Olive oil is less viscous than butter, and it will allow the dough to take in more air, making it softer. 

  • Desserts prepared with vegetable fats are more digestible and tend to stay fresh for longer. 

  • Olive oil biscuits can be safely eaten even by the lactose intolerant

Remember to use a rather light extra virgin olive oil for this recipe. A strong flavor would hide the taste of the other ingredients. 

We selected Farchioni’s Special Extra Virgin Olive Oil for Desserts, whose taste is extremely balanced and light. It enhances the other ingredients rather than obscuring them.

This cold-pressed oil, made from olives grown with natural methods, is healthy, tasty and authentic, just like the biscuits in our recipe. 

Biscuits: how to get a soft dough! 

The most important advice is also the most difficult one to follow: take your time! And of course, follow these simple tips, they will be very helpful.

  • Remove your eggs from the fridge half an hour before using them so they will be at room temperature when you blend them with sugar.

  • It is preferable to use a glass, steel or copper bowl instead of a plastic one, which tends to overheat during the blending process. In addition, non-plastic utensils are much easier to wash, and will not retain any foreign particles on their surface

  • Add oil and lemon juice slowly, so that they can blend well into the dough 

  • Add flour only after sifting it, to prevent unsightly lumps. 

All right then, good work and bon appétit! 

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