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Article: Olive Oil Shortbread Cookies

Olive Oil Shortbread Cookies

Servings: 2 dozen cookies


  • 1 1/2 cups, all-purpose flour
  • 1/2 cup, powdered sugar
  • 2 tbsp, turbinado sugar plus more for sprinkling
  • 1/2 tsp, kosher salt
  • 1/2 cup, il Fustino Arbosano EVOO
  • 1/2 cup, dark chocolate chunks (65% at least)
  • 1, egg white – beaten until airy


Preheat Oven to 325 degrees Fahrenheit.

Whisk together the flour, sugars, and salt in a large bowl.

Stream in the EVOO stirring to combine. Fold in chocolate chunks.

Dump the mixture into a parchment-lined 9X9 baking dish and place another sheet over the top. Flatten dough into a square-ish slab.

Brush the top of the shortbread with the egg white. Sprinkle with more turbiano sugar. Bake for 20-25 minutes.

Remove from oven and while the cookies are in the pan slice into desired shape. Let cool completely and recut as necessary.