Orange Olive Oil Cookies

For the orange-olive oil cookies, wash and dry the lemon and 1 orange, grate the peels with a fine zest grater to the sugar in the mixing bowl of a food processor. Knead sugar and zest well with hands until sugar is moist and yellow.

Stir in olive oil with the mixing tool. The sugar will not dissolve completely. Squeeze oranges and lemon, 200 ml orange juice and 50 ml lemon juice are needed.

Mix flour with cinnamon, cloves, salt and baking powder well with a fork. Mix citrus juice with baking soda in a bowl that would hold at least double the amount and stir gently (foams a lot). Stir mixture with olive oil-sugar.

Add flour and knead with the machine (I use the mixer of the food processor, not the dough hook) until the dough separates from the bowl, adding a few tablespoons of flour if necessary. The dough should be soft and pliable, but not stick to your hands. Preheat oven to 175 degrees.

Using a pastry card or spoon, cut off hazelnut-sized or larger pieces of dough. Roll on work surface without flour (dough is oily and does not stick) into rolls about ½-1 cm Ø and at least 10 cm long, depending on shape. Shape into snails, braids or simply rings. Press tops into sesame seeds, if desired.

Place on a tray with baking paper with a little space between them, bake for about 25-30 minutes, depending on size and thickness, until light brown (the bottom and top should have taken color). Place the orange-olive oil cookies on a wire rack k

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