Algerian Lemon and Olive Oil Cookies Recipe

makes 30
45 minutes


  • 3 large eggs, 63g each
  • 105ml of light olive oil
  • 210g of caster sugar, plus extra for sprinkling
  • 1 lemon, organic, zested
  • 1 1/2 tsp vanilla extract
  • 320g of plain flour, unbleached
  • 1 tsp baking powder
  • 1 pinch of sea salt, fine
  • 1 egg, beaten for glazing


Preheat the oven to 180°C/gas mark 4
In a medium bowl, combine the flour, salt and baking powder. Set aside
In the bowl of a standing mixer (using the whisk attachment), beat together the eggs and sugar for a few minutes or until thick, frothy and pale in color
While beating, gradually add the oil, lemon zest and vanilla extract
With the help of a spatula, incorporate the dry ingredients into the egg mixture until combined
Using a tablespoon, scoop up the dough making sure each scoop weighs exactly 20g. Then, lightly wet your hands and form even-sized balls of dough
Place the dough balls on a baking sheet covered with parchment paper and poke holes in the middle with the handle of a wooden spoon (humidify it regularly so that it doesn’t stick to the dough) to form a hole that is about 1 1/2 cm wide
Brush the top of each cookie with the egg wash and sprinkle with the extra sugar. Bake for 15 minutes or until the cookies are lightly golden
Allow to cool on a wire rack before serving