Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1/2 cup hazelnut meal
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup Pompeian extra virgin olive oil
- 1 orange, zested and juiced
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- In a medium bowl, stir together flour, hazelnut meal, baking soda, and salt.
- In a large bowl stir together sugar, eggs, oil, and orange juice and zest until well incorporated. Add the flour mixture and mix until just combined.
- Using a small ice cream scoop, scoop batter onto prepared pan and bake for about 15 minutes, until light golden brown. Cool completely on tray.
- Cookies may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature for 1 hour of the microwave for 30 seconds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes