Description
These sweet and savory biscuits, made with olives and sprinkled with salt go great on your next meat and cheese platter. So good, you will find yourself making these little shortbreads again and again!
Ingredients
8 tablespoons (1 stick) unsalted butter, softened
1/2 cup confectioners’ sugar
1 tablespoon extra-virgin olive oil
1 1/4 cups unbleached all-purpose flour
1/2 cup cured black Picholine or Moroccan black olives, pitted and coarsely chopped, drained
1/2 teaspoon fennel seed
1 teaspoon sea salt for sprinkling
Instructions
In a large bowl or the bowl of an electric mixer, cream the butter and the sugar until the butter is soft and pale yellow. Add the olive oil and mix well. Add the flour and mix gently but thoroughly, until the dough is smooth, then add the olives and fennel seed and mix until they are incorporated into the dough.
Remove the dough to a lightly floured work surface and mold into a cylinder, about 1 inch in diameter and about 11 inches long. Wrap with waxed or parchment paper and refrigerate for several hours or overnight.
When ready to bake, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
With a very sharp knife, slice the dough into ¼-inch rounds and put them about ½ inch apart on the prepared baking sheet. Sprinkle with the sea salt.
Bake until golden, about 15–20 minutes, or until slightly brown around the edges. Remove from the oven and cool on a wire rack.
Notes
Yes, these can be frozen! And they keep quite a while in a zip-lock bag!
