Best Olive Crisps Recipes
CHOCOLATE-OLIVE OIL CRISPS
In these chocolate cookies, olive oil stands in for butter which results in a crisp texture and more intense cocoa flavor. A touch of honey in the dough lends a deeper sweetness than sugar alone. Delightfully snackable on their own, these crisps also work well alongside a bowl of fruity sorbet.
Provided by Lauryn Tyrell
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h40m
Yield Makes about 54 cookies
Number Of Ingredients 10
Steps:
- Whisk together flour, cocoa, baking soda, and salt. In a separate bowl, whisk together oil, granulated sugar, egg, honey, and vanilla. Stir in flour mixture, then cover and refrigerate at least 30 minutes and up to 1 day.
- Preheat oven to 350°F. Roll level teaspoons of dough into balls and coat in sanding sugar. Place on baking sheets lined with parchment, spaced about 2 inches apart. Refrigerate until firm, 15 minutes.
- Bake, rotating sheets once, until cookies are flattened and set around edges, 10 to 12 minutes. Let cool completely on sheets. Store cookies in an airtight container at room temperature up to 1 week.
FIG AND BLACK OLIVE CRISPS
Steps:
- Preheat oven to 350° F. In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the figs, olives, pumpkin seeds, hemp seeds, and flax seed and stir just until blended. Pour the batter into two 8²x4² loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack. The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on a cookie sheet lined with parchment. Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden.
OLIVE CRISPS
Steps:
- Preheat oven to 400 degrees F.
- On a lightly floured surface, roll out puff pastry to a 10 by 10-inch square. Spread 3 tablespoons of tomato paste evenly on top, followed by 3 tablespoons of olive tapenade. Sprinkle half of mozzarella and Parmesan over top. Roll up the puff pastry like a jelly roll, just to the middle of the dough. Repeat with the other side in the same fashion, making 2 rolls that meet in the center. Duplicate the process with the second puff pastry sheet.
- Line a cookie sheet with parchment paper. Slice the rolls into 1/2-inch slices. Arrange on cookie sheet and refrigerate for 20 minutes. (Because they will puff up to twice their size after baking, place them far enough apart.) Just before baking, beat the egg with 2 tablespoons water in a small bowl, and brush onto the olive crisp slices. Bake for 20 minutes, or until puffed and golden. Serve warm or room temperature.
OLIVE CRISPS
Categories Olive Appetizer Bake Cocktail Party Quick & Easy
Number Of Ingredients 7
Steps:
- DirectionsTHAW pastry sheets at room temperature 30 min. Preheat oven to 400°F. Line baking sheet with parchment paper. Mix egg and water. UNFOLD 1 pastry sheet on lightly floured surface. Roll into 10"x10" square. Spread half the tomato paste onto pastry. Top with half the tapanade. Sprinkle with half the mozzarella cheese and half the Parmesan cheese. Starting at one side, roll up like a jelly roll, only to center. Roll up opposite side to center. Repeat with remaining pastry sheet and remaining tomato paste, tapanade and cheese. Cut into 40 (1/2") slices. Place on baking sheet and refrigerate 20 min. BRUSH slices with egg mixture. Bake 12 min. or until golden. Serve warm or at room temperature. Makes 40 crisps.
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