Extra virgin olive oil, citrus, and white chocolate kisses

"We are slowly getting into the Christmas spirit and the desire to get our hands dirty and prepare something good to offer or give to our loved ones is growing.

Like every year, I have fun testing new biscuit recipes, always appreciated at this time of year, such as these extra virgin olive oil kisses with citrus and white chocolate, small, sweet, fragrant delights."

This is the second recipe that Azzurra Sprinklesdress has created for us. This time, a delicious dessert made with extra virgin olive oil from Cristalda and Pizzomunno.

Recipe

INGREDIENTS:

• 250 g of all-purpose flour
• 50 g of almond flour
• 100 g of powdered sugar
• 1 large egg
• 1 large egg yolk
• zest of 1 untreated lemon
• zest of 1 untreated orange
• 100 ml of extra virgin olive oil
• salt
• 100 g of white chocolate

PREPARATION:

1. Whisk the egg and egg yolk with the powdered sugar, citrus zests, and oil.
2. Add the all-purpose flour, almond flour, and a pinch of salt. Knead briefly until you get a soft but not sticky dough.
3. Form the dough into hazelnut-sized balls and arrange them on a baking sheet lined with parchment paper. If you prefer, you can flatten them a little.
4. Bake at 180 degrees for about ten minutes. They should be lightly golden.
5. Melt the chocolate and let it cool. When it has a firm, "spreadable" consistency, use it to fill the cookies two by two. Finish, if you wish, with some powdered sugar.

Some advice:

• Always use room temperature eggs.
• The cookies can be stored in a tin box for a week.