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Savory Olive Biscuits · GialloZafferano.com

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  Speaker 1: Savory olive biscuits are small, crunchy bites, rich in olives,
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  Speaker 1: sundried tomatoes, cheese, and pistachios. They are perfect as a snack,
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  Speaker 1: appetizer or to accompany drinks. With these quantities, you obtain
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  Speaker 1: about thirty six biscuits for about ten servings. Preparation time
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  Speaker 1: is about twenty minutes. Total cooking time is about fifty minutes.
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  Speaker 1: For this recipe, you need type zero zero flour two
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  Speaker 1: point eight cups that is three hundred and fifty grams
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  Speaker 1: green olives. One half cup that is seventy five grams
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  Speaker 1: pitted black olives, seventy five grams pitted sundry tomatoes in oil,
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  Speaker 1: seventy grams well drained whole milk tree ounces that is
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  Speaker 1: eighty five grams extra virgin olive oil. Two point one
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  Speaker 1: tablespoons that is thirty grams parmigiano regano cheese grated one
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  Speaker 1: point eight ounces that is fifty grams three medium eggs
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  Speaker 1: ground pistachio four tablespoons that is thirty grams instant yeast.
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  Speaker 1: For salted preparations, five teaspoons that is fifteen grams fine salt.
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  Speaker 1: Zero point seven teaspoon that is four grams oregano, one
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  Speaker 1: spoonful black pepper as needed. Start by preparing the dough.
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  Speaker 1: Place in a large bowl of flour, the grated parmigiano
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  Speaker 1: regiano cheese, the instant yeast for salted preparations, the fine salt,
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  Speaker 1: the black pepper, and the oregano. Add the ground pistachio.
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  Speaker 1: Mix well with a spoon so the dry ingredients distribute evenly.
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  Speaker 1: Add the three eggs to the bowl. Pour in the
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  Speaker 1: whole milk and the extra virgin olive oil. Mix again,
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  Speaker 1: starting to combine the liquids with the dry ingredients. Prepare
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  Speaker 1: the olives and sundry tomatoes. Lace the green olives, the
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  Speaker 1: black olives, and the sun dry tomatoes, well drained from
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  Speaker 1: their oil, on a cutting board. Coarsely chop everything with
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  Speaker 1: a knife. Add this chopped mixture to the bowl with
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  Speaker 1: the other ingredients. Mix gently with a spoon until the
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  Speaker 1: dough starts to come together. When the dough has taken shape,
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  Speaker 1: use your hands and work it quickly, just enough to
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  Speaker 1: obtain a uniform mixture. Do not need for a long time.
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  Speaker 1: Prepare a loaf pen measuring twenty five by eleven by
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  Speaker 1: seven centimeters, which is about nine point eighty four by
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  Speaker 1: four point thirty three by two point seventy six inches.
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  Speaker 1: Line the pen completely with parchment paper. Transfer the dough
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  Speaker 1: into the lined loaf pan. Use the back of a
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  Speaker 1: spoon to level the surface. Smooth it gently until the
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  Speaker 1: top is even and flat. Preheat a conventional non fan
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  Speaker 1: oven to three hundred and thirty eight degrees fahrenheit. When
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  Speaker 1: the oven reaches three hundred and thirty eight degrease fahrenheit,
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  Speaker 1: place the loaf pen on the middle rack. Bake for
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  Speaker 1: about forty minutes. After about forty minutes, remove the pen
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  Speaker 1: from the oven. Let the baked loaf cool in the
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  Speaker 1: pan for five to ten minutes, then take it out
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  Speaker 1: of the pen, keeping the shape intact. Place the loaf
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  Speaker 1: on a cutting board with a sharp knife. Cut slices
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  Speaker 1: about one centimeter thick, which is about three eighths of
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  Speaker 1: an inch from the whole loaf. You obtain about eighteen slices.
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  Speaker 1: Cut each slice in half, so you obtain thirty six
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  Speaker 1: small pieces the future biscuits. Line a baking sheet with
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  Speaker 1: parchment paper. Arrange the thirty six pieces on the baking
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  Speaker 1: sheet with a little space between them. Preheat a fan
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  Speaker 1: that is convection oven to three hundred and seventy four
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  Speaker 1: degrees fahrenheit. When the oven reaches three hundred and seventy
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  Speaker 1: four degrees fahrenheit, place the baking sheet inside. Bake for
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  Speaker 1: about ten minute in fan mode until the biscuits are
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  Speaker 1: dry and slightly crisp. Remove the baking sheet from the oven.
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  Speaker 1: Let the savory olive biscuits cool completely at room temperature.
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  Speaker 1: You enjoy them cold. Once cooled, you store the savory
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  Speaker 1: olive biscuits in a bag or in a tin container
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  Speaker 1: well closed, for four to five days