Olive Oil Almond Cookies representing quality Bertolli Olive Oil

Easy Desserts: The Best Dessert Ideas with Bertolli Olive Oil

Desserts can be both sweet to eat and simple to bake. Just a few drops of Bertolli Olive Oil magic can make a difference and give you a sweet treat that your friends and family will love. With Bertolli Olive Oil, The Recipe is always Simple.

Orange Rosemary Loaf representing organic Bertolli Olive Oil

Orange Rosemary Loaf

By Alexa Soto of  @alexafuelednaturally

Ingredients:

Orange rosemary olive oil loaf 

  • 3 cups all-purpose flour
  • 1  cup of organic cane sugar
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1 3/4 cup almond milk, unsweetened
  • 1 cup Bertolli Extra Virgin Olive Oil
  • 2-3 oranges (use to get 1/4 cup fresh orange juice & 3 tbsp orange zest)
  • 3 tbsp fresh rosemary, finely chopped

Glaze:

  • 1 cup organic powdered sugar
  • 1-2 tbsp fresh orange juice

Directions:

  1. Preheat oven to 350 degrees Fahrenheit and grease a 9″x 5″ loaf pan with Bertolli Olive Oil and lightly dust with flour and set aside.
  2. In a large bowl whisk together almond milk, Bertolli Olive Oil, orange juice and orange zest.
  3. Next, add cane sugar to the liquid and whisk.
  4. Then add salt and baking powder and mix.
  5. Gradually add flour, 1 cup at a time to the liquid, whisking in between.
  6. Once the batter is mixed well and is smooth, stir in the chopped rosemary.
  7. Grab your greased pan and pour batter to the pan, spreading evenly.
  8. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan at least 20 minutes.
  10. For the glaze simply place powdered sugar and orange juice in a small bowl and whisk together until smooth.
  11. Pour the glaze on the loaf and spread it around to fully cover the top of the bread.
  12. Allow the glaze to harden for 15-20 minutes, then slice and enjoy.
Olive Oil Almond Cookies representing quality Bertolli Olive Oil

Olive Oil Almond Cookies

By Mia Zarlengo of  @bitesbymi

Ingredients:

  • 1/2 cup Bertolli Extra Virgin Olive Oil
  • 1 egg
  • 3/4 cup coconut sugar
  • 2 tsp vanilla extract
  • 2 3/4 cup almond flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 3/4 cup chopped dark chocolate or chocolate chips

Directions:

  1. Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
  2. Whisk olive oil, egg, coconut sugar and vanilla together until smooth.
  3. Stir in the dry ingredients until everything is well combined, then fold in chocolate chips.
  4. Scoop dough out into about 1.5 tbsp sized balls (roll with your hands to make them smooth).
  5. Leave room between each cookie for them to spread while baking.
  6. Bake for 11-12 minutes.
  7. Allow to cool before serving or cookies will be fragile.