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As far as after-dinner snacks go, you could do worse than these elegant, simple
biscuits. Because the olives are blitzed to a paste, they leave the biscuits a
charcoal grey colour a smart backdrop to the flakes of toasted almond. These
really are very easy to make: Keep a close eye on them while they're in the
oven: such thin biscuits burn easily. If you must serve them with something,
make it a soft, mild goats' cheese, but they're delicious just as they are.
Makes 18-20
50g toasted flaked almonds, plus 2 tbsp
125g plain flour
25g parmesan, finely grated
75g cold unsalted butter, cubed
100g black kalamata olives, drained and patted dry
1 Put 50g flaked almonds into the bowl of a food processor with the flour and a
pinch of salt. Pulse several times until the almonds are finely chopped. Tip in
the parmesan and pulse again until the cheese and almonds are evenly
distributed throughout the flour. Add the butter to the mixture and pulse until
the whole thing resembles course breadcrumbs. At this point stop whizzing and
tip the almond mixture into a large mixing bowl. Set aside.
2 Throw the olives into the food processor and blitz to a rough paste. Add the
olive paste to the flour and almond mixture and, working quickly with a bread
knife, mix the two together until fully incorporated. The almond mixture will
have black olive flecks running through it. Get your hands in and bring the
mixture together, squeezing gently as you go to form a firm but pliable dough.
Add a drop or two of water if your dough doesn't want to come together.
3 Wrap the dough in parchment or clingfilm. Chill it for 30 minutes.
4 Meanwhile, preheat the oven to 200C/400F/gas mark 6. Line a large baking tray
with baking parchment.
5 Roll out the dough on a lightly floured surface. Then cut out shapes you
can use any shape cutter, but I use a 6-7cm round cutter and arrange on the
prepared baking tray. If there isn't enough space for all of the biscuits, you
may have to bake them in two batches: just keep the remaining biscuits chilled
in the meantime.
6 Press a few pieces of the flaked almond from the remaining 2 tbsp into the
top of each biscuit, then bake in the preheated oven for 12 minutes. These are
delicious as a savoury snack, and especially good with a glass of wine.