The Amalfi coast of Italy has some of the most fragrant, delicious lemons in the world as well as some of the best olive oil. These lemon olive oil shortbread cookies combine both to make an Italian treat you can’t stop eating!
by volume by weight
1/2 cup rice flour 75 grams rice flour
3/4 cup all purpose flour 90 grams all purpose flour
1/2 cup sugar 100 grams sugar
1/2 teaspoon salt 2 grams salt
9 tablespoons olive oil 123 grams olive oil
zest of 1 lemon 6 grams lemon zest
2 tablespoons lemon juice 28 grams lemon juice
1 large yolk 18 grams egg yolk
Heat the oven to 350F. Measure all the dry ingredients into a bowl.
Add the wet ingredients and mix just to combine.
Since this dough is made with oil rather than butter you may find that it feels a bit greasy to the touch. That’s ok. The fat will not be incorporated in the same way since it is liquid rather than solid. Just make sure everything is evenly mixed before proceeding.
Form the dough into a flat, square shape.
Roll the dough to 1/8 inch thickness between 2 sheets of parchment and then refrigerate for 30 minutes.
Cut the dough into the desired shape and prick with a fork. Bake on parchment for 8 to 10 minutes just until the edges begin to brown. Let the cookies cool on the sheet pan.
If you can’t find rice flour it is perfectly fine to use all purpose flour as a substitute. The addition of rice flour helps to make the texture of the cookies a bit more tender but using regular flour will still produce delicious cookies.
There are many types of olive oil and the flavor of these cookies will change depending on which type you choose. I like the bold, fruity flavor that olive oil gives so I use extra virgin olive oil. If you prefer the flavor to be a bit milder, choose regular olive oil with a more yellow color. Whatever you choose, the cookies will be light, slightly crispy, and melt in your mouth!
These lemon olive oil shortbread are perfect the way they are and I wouldn’t change a thing! However, for those who like to experiment, a little chopped fresh thyme or rosemary would add an interesting twist!