Pistachio Orange Olive Oil Cookies

Ground pistachios, orange zest, and extra virgin olive oil come together to create a fancy, butterless cookie, coated in rich dark chocolate.

COOK TIME 15 minutes
PREP TIME 2.5 hours
SKILL LEVEL Medium
SERVES 24

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ORGANIC 100% EXTRA VIRGIN OLIVE OIL

With its mild intensity and notes of ripe fruit, our organic extra virgin olive oil is perfect for baking and light dishes like this one.

INGREDIENTS

  • 185 grams (1 cup) / granulated sugar
  • 1 tablespoon / orange zest
  • 110 grams (3/4 cup) / Zucchi Organic Extra Virgin Olive Oil
  • 2 / large eggs
  • 1 teaspoon / vanilla extract
  • 165 grams (1 1/2 cups), plus extra for sprinkling / ground pistachios
  • 340 grams (2 1/4 cups) / all-purpose flour
  • 1 teaspoon / baking powder
  • 1/4 teaspoon / salt
  • 8 ounces / dark chocolate
  • 2 teaspoons / flaky sea salt

INSTRUCTIONS

In a large bowl mix together sugar and orange zest.

Next, add Zucchi’s Organic extra virgin olive oil, eggs, and vanilla extract to the sugar mixture. Whisk together until well combined and emulsified.

In a separate bowl whisk together ground pistachios, all-purpose flour, baking powder, and salt.
Using a spatula or wooden spoon, stir flour mixture into the wet mixture, one cup at a time, until well combined.

Divide the dough in half. Spread on a sheet of parchment paper. Use the parchment paper to shape the dough into a log, about 8 inches long. Wrap the cookie dough log tightly with plastic wrap. Repeat with remaining dough, then refrigerate for at least 2 hours.

Heat oven to 350℉. Use a sharp knife to the log into ½-inch slices.

Place the cookie dough slices on a baking sheet with parchment paper.

Bake for 10-15 minutes, or until the cookies are set.

Transfer the cookies to a cooling rack and let cool for 10 minutes. Place a cooling rack over a sheet of parchment paper.

Meanwhile, melt the dark chocolate in a bain-marie.

Dip cooled cookies in dark chocolate, coating half the cookie. Return to cooling rack.

Sprinkle crushed pistachios, followed by flaky sea salt.

Once the chocolate has completely set, store in an air-tight container.

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