1/3 cup Lucini Premium Select Extra Virgin Olive Oil
1/2 cup brown rice syrup
1 tsp pure vanilla extract
1 1/4 cups whole-wheat pastry flour
1/2 cup semolina flour
Pinch sea salt
Pinch ground cinnamon
1 tsp baking powder
1/4 cup slivered almonds
1/4 cup pine nuts
1/2 cup golden raisins
Place the oil, syrup, and vanilla in a mixing bowl and whip with a hand mixer until creamy.
Mix together flours, salt, cinnamon, baking powder, almonds, pine nuts, and raisins to form a soft dough.
Form the dough into a 3-inch-thick log. It will be long. Wrap it in plastic and chill for 15 minutes before proceeding.
Preheat oven to 350°F and line 2 baking sheets with parchment paper.
Unwrap the chilled dough and using a wet knife, slice the log into ½-inch-thick slices. Lay the cookies on the baking sheets, leaving some room for them to spread. Bake for 18 minutes. Remove the cookies from the oven while they are still soft and transfer to a cooling rack. Cool completely before storing.
- Courtesy of Chef Christina Pirello
A healthier version of a traditional Sicilian cookie.