Can olive oil replace butter in cookies and biscotti?

You can replace butter with olive oil in cookies and biscotti, but it's not a perfect swap and will affect the final product. Here's what you need to know:

Pros:

* Healthier option: Olive oil is a healthier fat than butter, containing monounsaturated fats and antioxidants.

* Unique flavor: Olive oil will add a subtle, slightly savory and fruity flavor to your cookies and biscotti.

Cons:

* Texture changes: Olive oil is more liquid than butter, which can affect the texture of your baked goods. Cookies may be more spread out and less chewy, while biscotti might be denser and less crisp.

* Flavor impact: The olive oil flavor can be noticeable and may not be desirable in all cookie recipes.

* Stability: Olive oil can make the cookies more prone to softening over time.

Tips for using olive oil in cookies and biscotti:

* Use a neutral olive oil: Extra virgin olive oil has a strong flavor that might be overpowering. Choose a mild, refined olive oil.

* Reduce the amount: You'll likely need to use less olive oil than butter, starting with about ¾ of the amount called for. Adjust as needed.

* Chill the dough: Chilling the dough for at least 30 minutes will help solidify the olive oil and prevent excessive spreading.

* Bake at a slightly lower temperature: This will prevent the cookies from browning too quickly.

* Consider adding more flour: Adding a bit more flour can help absorb the extra moisture from the olive oil and prevent spreading.

* Experiment: Start with a small batch and adjust the recipe based on your preferences.

Alternatives to butter:

If you don't want to use olive oil, there are other healthy alternatives to butter in cookies and biscotti, such as:

* Coconut oil

* Applesauce

* Mashed banana

Ultimately, the best way to decide if olive oil is right for you is to experiment and see what you like!