Orange-Hazelnut Olive Oil Cookies offer a unique twist on traditional cookies, combining the zesty flavor of orange with the rich, nutty taste of hazelnuts.
Made with olive oil instead of butter, these cookies are both flavorful and slightly healthier. The result is a soft, chewy cookie with a hint of citrus and a satisfying crunch from the hazelnuts.
Serving Suggestions
Enjoy Orange-Hazelnut Olive Oil Cookies as a delightful treat with your afternoon tea or coffee. They also make a great addition to a dessert platter or a homemade gift for friends and family. For an extra special touch, try pairing them with a glass of Prosecco Sangria or a cup of Chai Latte.
Pairing Ideas
These cookies complement various dishes and beverages. For a light pairing, try Greek Salad with Garlic Croutons or Cucumber Ribbon Salad.
For a more indulgent treat, they go well with Coconut Flan or Chocolate Hazelnut Spread.
Tips and Notes
- Olive Oil: Use a mild-flavored olive oil to ensure it doesn’t overpower the other ingredients. Extra virgin olive oil will add a subtle, fruity note.
- Orange Zest: Freshly grated orange zest provides the best flavor. Avoid using pre-grated zest as it can be less aromatic.
- Hazelnuts: Toast the hazelnuts lightly to enhance their flavor before adding them to the cookie dough. Chop them coarsely for a nice texture.
Storage
Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, keep them in the freezer for up to 3 months. Thaw at room temperature before enjoying.
Savor these delightful cookies with a fresh twist of citrus and a hint of nutty goodness!
Orange-Hazelnut Olive Oil Cookies
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Zester or grater
- Cookie scoop or spoon
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 tablespoons orange zest from about 2 medium oranges
- 3/4 cup olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup hazelnuts toasted and chopped
- Optional glaze: 1 cup powdered sugar mixed with 2-3 tablespoons fresh orange juice
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Zest and Sugar: In a large mixing bowl, combine the granulated sugar and orange zest. Rub the zest into the sugar with your fingers until the sugar is fragrant and moist.
- Combine Wet Ingredients: To the sugar-zest mixture, add the olive oil, eggs, and vanilla extract. Using a hand mixer or a stand mixer, beat until well combined.
- Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the toasted and chopped hazelnuts.
- Shape Cookies: Use a cookie scoop or spoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the tops are set.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Optional Glaze: If using, whisk together the powdered sugar and orange juice until smooth. Drizzle over the cooled cookies.
- Serve: Enjoy the cookies as is or with the optional orange glaze for an extra hit of sweetness and citrus flavor.