Savory Olive Biscuits
Ingredients for 36 pieces
- Type 00 flour 2.8 cups
- Green olives pitted ½ cup
- Black olives pitted 2.5 oz
- Sun-dried tomatoes in oil 2.5 oz
- Whole milk 3 oz
- Extra virgin olive oil 2.1 tbsp
- Parmigiano Reggiano PDO cheese 1.8 oz
- Eggs medium 3
- Ground pistachio 4 tbsp
- Instant yeast for salted preparations 5 tsp
- Fine salt 0.7 tsp
- Oregano 1 spoonful
- Black pepper to taste
- To prepare the savory olive biscuits, start by pouring the flour, grated Parmigiano 1 , baking powder 2 , salt, pepper and oregano 3 into a bowl.
- Add the chopped pistachios 4 and mix 5 . At this point add the eggs 6 .
- Also add the milk 7 and the oil 8 . On a cutting board gather the green and black olives and the sun-dried tomatoes drained of oil 9 .
- Coarsely chop 10 and pour into the bowl with the other ingredients 11 . At this point you can gently mix with a spoon 12 .
- When the dough has taken shape, work it quickly by hand 13 and transfer it to a loaf pan 25x11x7 cm (9.84 x 4.33 x 2.76 in; approx. 9 7/8 x 4 1/3 x 2 3/4 in) lined with parchment paper 14 . Smooth the surface gently with the back of a spoon 15 .
- Once the surface is well leveled 16 bake in a conventional oven at 338F for about 40 minutes 17 . After this time let it cool for 5-10 minutes, then cut it into slices 1 cm thick (about 3/8 in) (you will obtain 18 slices) 18 .
- At this point cut the slices in half, thus obtaining 36 pieces 19 , and transfer them to a baking sheet lined with parchment paper 20 . Bake for another 10 minutes at 374F in fan (convection) mode. Your savory olive biscuits are ready: enjoy them cold 21 .
Difficulty: Easy
- Prep time: 20 min
- Cook time: 50 min
- Serving: 10
- Cost: Average
- INGREDIENTS
- Ingredients for 36 pieces
- Type 00 flour 2.8 cups (350 g)
- Green olives ½ cup (75 g) - pitted
- Black olives 2.5 oz (75 g) - pitted
- Sun-dried tomatoes in oil 2.5 oz (70 g)
- Whole milk 3 oz (85 g)
- Extra virgin olive oil 2.1 tbsp (30 g)
- Parmigiano Reggiano PDO cheese 1.8 oz (50 g)
- Eggs 3 - medium
- Ground pistachio 4 tbsp (30 g)
- Instant yeast for salted preparations 5 tsp (15 g)
- Fine salt 0.7 tsp (4 g)
How to prepare Savory Olive Biscuits
To prepare the savory olive biscuits, start by pouring the flour, grated Parmigiano 1, baking powder 2, salt, pepper and oregano 3 into a bowl.
Add the chopped pistachios 4 and mix 5. At this point add the eggs 6.
Also add the milk 7 and the oil 8. On a cutting board gather the green and black olives and the sun-dried tomatoes drained of oil 9.
Coarsely chop 10 and pour into the bowl with the other ingredients 11. At this point you can gently mix with a spoon 12. When the dough has taken shape, work it quickly by hand 13 and transfer it to a loaf pan 25x11x7 cm (9.84 x 4.33 x 2.76 in; approx. 9 7/8 x 4 1/3 x 2 3/4 in) lined with parchment paper 14.
Smooth the surface gently with the back of a spoon 15. Once the surface is well leveled 16 bake in a conventional oven at 338F for about 40 minutes 17.
After this time let it cool for 5-10 minutes, then cut it into slices 1 cm thick (about 3/8 in) (you will obtain 18 slices) 18. At this point cut the slices in half, thus obtaining 36 pieces 19, and transfer them to a baking sheet lined with parchment paper 20.
Bake for another 10 minutes at 374F in fan (convection) mode. Your savory olive biscuits are ready: enjoy them cold 21.
