Put the whole eggs plus the yolk in a bowl and whisk them with the sugar for a minute, then add the extra-virgin olive oil and the herbs (the seeds of the vanilla pod and the lemon zest) while continuing to whisk. Sift the flour and yeast in a bowl, add the salt, and add the egg and sugar mixture and start kneading: when you have mixed all the ingredients and you have a smooth and homogeneous dough, wrap it in film and place it to rest in the fridge for at least half an hour.

After that, roll out the dough on a floured pastry board until it is half a centimeter thick, then make round shapes with a diameter of 5 cm which you will place on a baking tray lined with greaseproof paper and put it in a preheated static oven at 180 ° for about 15 minutes.

Once the cookies are ready, take the baking tray out of the oven, let the cookies cool down completely and then proceed to store them in a tin box with a lid or in an airtight container.