Nutrition Facts
12 servings
12
Recipe for Olive and Parmesan Cookies
Parmesan and olive crackers, homemade, are perfect for enjoying as an appetizer. They are simple to make and quick as well. They store very well in a metal tin.
Ingredients
60 pitted black olives
200 Flour
80 soft butter
60 Grated Parmesan
2 Eggs
½ Baking powder
1 pinch Salt
1 Oregano
Directions
1
Chop the olives. In the bowl of the food processor, mix the flour, baking powder, parmesan, and salt. Add the eggs and mix. Then incorporate the butter cut into pieces and the chopped olives. Finish with the tablespoon of oregano. Blend until you obtain a smooth dough ball. Transfer to plastic wrap and shape into a log. Refrigerate for about 2 hours or place in the freezer for 20 minutes.
2
To finish, preheat your oven to 180°C. Cut slices about 0.5 cm thick and place them on a baking sheet lined with parchment paper or a silicone mat. Bake for about ten minutes, until the cookies are golden. Delicious for a gourmet appetizer, and homemade is so much better.
Ingredients
Ingredients
60 pitted black olives
200 Flour
80 soft butter
60 Grated Parmesan
2 Eggs
½ Baking powder
1 pinch Salt
1 Oregano
Directions
Directions
1
Chop the olives. In the bowl of the food processor, mix the flour, baking powder, parmesan, and salt. Add the eggs and mix. Then incorporate the butter cut into pieces and the chopped olives. Finish with the tablespoon of oregano. Blend until you obtain a smooth dough ball. Transfer to plastic wrap and shape into a log. Refrigerate for about 2 hours or place in the freezer for 20 minutes.
2
To finish, preheat your oven to 180°C. Cut slices about 0.5 cm thick and place them on a baking sheet lined with parchment paper or a silicone mat. Bake for about ten minutes, until the cookies are golden. Delicious for a gourmet appetizer, and homemade is so much better.
Notes
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