115 ml Azada’s Olive Oil & Orange + 1 teaspoon extra
315 grams all purpose flour (or gluten free Mix Pâtisserie – Mix C flour)
200 grams icing sugar
120 grams hazelnuts, roughly chopped
15 grams baking powder
In a large mixing bowl, cream the Azada’s Olive Oil & Orange and icing sugar until pale. Next, add the eggs one at a time and mix in the flour and baking powder using a wooden spoon. Fold in the chopped hazelnuts and refrigerate the mixture for about 1 hour.
Method for baking:
Preheat the oven to 190°C/375°F/gas mark 5. Line two baking trays with greaseproof paper and set aside. When the dough is firm rub the extra Azada’s Olive Oil & Orange onto your hands and roll the dough into a long cylinder, about 2 inches high. Cut the dough crosswise into ¼ inch slices and arrange them onto the baking trays about 1 inch apart. Bake the cookies for about 10-12 minutes until golden and the hazelnut-scent fills your home with the smell of warm, freshly baked cookies.
*Thanks to the Olive Oil & Orange, the cookies stay perfectly scented and flavoursome for up to a week, store in an airtight container to keep them crunchy and crumbly.