Olive Shortbread
Olive Shortbread is a savory twist on traditional sweet shortbread, incorporating finely chopped olives into the dough. The shortbread is typically made with butter, flour, and a touch of salt, which complements the briny flavor of the olives. The dough is formed into a log, chilled, then sliced into rounds before baking. This snack offers a unique blend of buttery richness and savory olive taste, making it a perfect accompaniment to cheese plates or as an appetizer for gatherings.
Ingredients
- 5.3 oz Grated Parmesan
- 4.6 oz Wheat flour
- 4.6 oz Salted butter
- 3.5 oz Green olives or black, or mixed
- 1 oz Almond flour
- 1 tsp Olive oil
- 1 pinch Ground rosemary
- Salt
Instructions
- In a bowl, mix the butter cut into pieces with the flour, almond flour, and Parmesan.
- Add the rosemary and a pinch of salt.
- Finely chop the olives and add them to the mixture. Pour in the olive oil.
- Knead well to obtain a homogeneous dough.
- Roll the dough into a log, wrap it tightly in plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 350°F (180°C).
- Slice the dough log into rounds to form cookies and place them on a baking sheet lined with parchment paper.
- Bake for 10 to 15 minutes until the cookies are golden brown.
- Serve at room temperature, for example, as an appetizer.
Notes
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