There are recipes that remain hidden away in the depths of a blog, with unflattering photos and a bit too approximate descriptions. You might not even notice they exist because they’re so old. And it’s a good thing you don’t notice them! But I know they need to be fixed. These savory cookies are exactly one of those recipes. I used to make them often years ago, when cookies hadn’t yet become “trendy” in savory versions. The cookies were only the chocolate chip kind. So today I revisited them, modified them and lightened them a bit. Now they’re buttery just enough, scented with sage, full of olives and with that rustic texture that makes them perfect to nibble on at any time of day without thinking too much. They’re the classic appetizer biscuits that disappear before they even reach the table. Good on their own, great with cheese or cured meats. But above all, they’re easy and can be prepared in advance. Try them and let me know if you customize them: I love seeing how recipes change from kitchen to kitchen.
Other savory biscuits I recommend you try:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the savory cookies
In this recipe I used a type 1 flour which gives the cookies a more rustic texture. If you prefer a more neutral version, you can use classic 00 flour in the same amount. In that case, you probably won’t need the tablespoon of milk that I added to the dough.
With these quantities I made 15 cookies weighing about 1 oz each.
- 1 2/3 cups type 1 flour
- 1 oz Grana Padano, grated (or Parmesan)
- 1/2 tbsp instant baking powder for savory preparations
- 1/2 tsp baking soda
- 6 tbsp butter (soft)
- 1 egg (medium)
- Taggiasca olives (about 20)
- 1 tbsp milk
- 1 leaf sage
- 1 walnut kernel
- salt
- black pepper
Tools
- 1 Mezzaluna (herb chopper)
- 1 Fine-mesh sieve fine mesh
- 1 Bowl
- 1 Cup
- 1 Hand whisk
- 1 Baking tray
- Parchment paper
Preparation of the savory cookies
With a mezzaluna, roughly chop the walnut kernel together with the sage leaf. Then add a generous pinch of salt and chop again more finely. The salt acts a bit like an abrasive and helps to release the essential oils better. Set aside.
In a bowl, sift the flour together with the baking powder and baking soda. Then add the grated cheese and the chopped sage-and-walnut mixture and mix well with a small hand whisk.
In a cup, work the soft butter with the egg. It’s not necessary to get a smooth cream; it’s normal for the mixture to remain uneven. It will blend perfectly with the dry ingredients. I mixed them together for convenience, but if you prefer you can add them separately: in this recipe the order doesn’t affect the final result.
Then combine this mixture with the dry ingredients and begin kneading with one hand. You will get a rather crumbly mixture.
Coarsely chop the black olives, then add them to the dough together with a tablespoon of milk and a generous grind of black pepper. Knead again vigorously until the mixture is homogeneous, soft but not sticky. If it’s too dry, add a little more milk.
At this point, take portions of about 1 oz (28–30 g), form balls and then flatten them between the palms of your hands.
Place the savory cookies on a baking tray lined with parchment paper, keeping them slightly spaced apart.
Bake them in a preheated conventional oven at 356°F for about 20 minutes. They should be golden but still soft in the center. Remove from the oven and let them cool slightly before enjoying. Hot they are fragile. Warm they are perfect. Enjoy! Paola.
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