Citrus and olive oil biscuits

Huile d'olive d'Aix-en-Provence PDO
Intense flavour
Biscuits aux agrumes et huile d'olive
A PDO
Preparation
25 min
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Vegetarian

Ingredients

A PDO
For 4 personnes
  • 190g of flour
  • 100g caster sugar
  • 1 egg
  • 1 lemon (or orange, or both)
  • 6 cl of full-flavoured olive oil
  • 1/2 tablespoon of baking powder
  • 1 pinch of salt
  • Icing sugar

Tip

For those with a sweet tooth, add pieces of your favourite candied citrus fruit (candied lemon, candied orange, etc.) to the raw biscuit dough! We recommend a full-flavoured olive oil from the Aglandau, Olivière, Picholine or Salonenque varieties, or from the PDO region of Haute-Provence, Nîmes, the Vallée des Baux-de-Provence or Provence... You can also find our recipe for matcha and lemon biscuits on our website!

Instructions

  • Preheat the oven to 180°C.
  • Finely grate the zest of the citrus fruit (lemon or orange, or a mixture of both), squeeze the lemon (or orange) and measure out 5 cl.
  • Beat the sugar with the whole egg for a few minutes. Add 5 cl of juice and the zest of your chosen citrus fruit. Mix together. Then add the full-flavoured olive oil. Mix well.
  • In another bowl, mix together the flour, baking powder and salt. Pour the liquid mixture over the dry ingredients, stirring constantly to prevent lumps from forming.
  • Take a spoonful of the mixture and place it on a plate filled with icing sugar. The mixture is soft and sticky – this is normal. Roll the mixture in the icing sugar to form a ball. Gently place the ball on a baking tray lined with baking paper.
  • The biscuits should be well spaced apart. Repeat the process until all the dough has been used up.
  • Bake for about 9 minutes (the citrus biscuits should not brown but should retain their lovely pale yellow colour). Leave to cool before removing them from the baking tray.

Tip

For those with a sweet tooth, add pieces of your favourite candied citrus fruit (candied lemon, candied orange, etc.) to the raw biscuit dough! We recommend a full-flavoured olive oil from the Aglandau, Olivière, Picholine or Salonenque varieties, or from the PDO region of Haute-Provence, Nîmes, the Vallée des Baux-de-Provence or Provence... You can also find our recipe for matcha and lemon biscuits on our website!
We recommend...

For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.

If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence. 

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