Savory Black Olive and Rosemary Cookies
Discover savory cookies of rare elegance, perfect for elevating your aperitifs. The bold combination of black olives, fresh rosemary, and Parmesan creates an explosion of flavors in the mouth. Simple to make, this sophisticated recipe will delight your guests and transform your sharing moments into memorable taste experiences. Follow our steps to get golden cookies on the outside, soft on the inside, and discover our tips to succeed every time.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
In a bowl, mash the soft butter until creamy.
- 2
Add the grated Parmesan and mix well.
- 3
Add the whole egg and mix thoroughly to incorporate.
- 4
Strip and finely chop the rosemary. Chop the chives.
- 5
Cut the black olives into small pieces. Add them to the dough with the herbs and mix.
- 6
Incorporate the flour, salt, and pepper. Mix until a soft dough forms. If needed, add 1 tablespoon of cold water.
- 7
Wrap the dough and refrigerate for 15 minutes.
- 8
Preheat the oven to 180°C (static heat). Form 30-40g balls, flatten slightly, and place on a baking sheet with parchment paper.
- 9
Bake for 12 to 15 minutes until lightly golden. Let rest 5 minutes before transferring to a rack.
- Serve warm or at room temperature for optimal aromas. Perfect with a dry white wine or craft beer.
- Storage: 2-3 days in an airtight container. Reheat slightly in the oven to regain crispiness.
- Variations: Replace rosemary with thyme, black olives with green ones, or add pine nuts.
- For easier handling, refrigerate the dough for 15 minutes before shaping if sticky.
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