Welcome Back!Sign in here:

   Reset Password

Not Registered?Still need to become one of our thirsty clan 158,694 strong?

Now's your chance!

Register Today!

Want the best wine for your buck?

204,891Wine Reviews
160,629Members
30Seconds to join
Ad

Sweet Lemon And Black Olive Wafers

Sweet Lemon And Black Olive Wafers

Makes about 15 wafers

Cookies aren’t exactly a specialty of the Portuguese. The traditional ones tend to be crumbly and plain, more like a dunking biscuit. One day at a dinner party, though, I had a sweet thin cookie with a distinctive snap. I immediately made notes in my ever-present little black book; the only thing is, I never asked the hostess for the recipe. I spent months trying to come up with a cookie that matched hers, and finally I’ve done her proud. But I wanted to ratchet up the recipe, adding two iconic Portuguese ingredients to the mix: olives and lemons.
Serve this alone, as a lovely accompaniment to tea, or, my favorite, as a crunchy bite alongside a scoop of vanilla ice cream or lemon sorbet.
atencao
Sample an olive before you buy them. Strong-flavored ones can give a bitter aftertaste to the cookie.

Ingredients
• 1 ½ cups all-purpose flour
• ½ cup mild oil-cured black olives, rinsed quickly if particularly salty, pitted, and coarsely chopped
• ¼ cup sugar, plus more for coating
• ¼ teaspoon baking powder
• 2 tablespoons grated lemon zest
• ⅛ teaspoon ground cinnamon
• pinch of kosher salt
• ¼ cup extra-virgin olive oil
• 1 large egg, beaten

Instructions
1. Position a rack in the upper third of the oven and crank up the heat to 375°F.

2. Stir together the flour, olives, sugar, baking powder, zest, cinnamon, and salt in a medium bowl. Whisk together the oil and egg, pour the mixture into the dry ingredients, and mix with your hands until the dough no longer looks dry and holds together when squeezed, 1 to 2 minutes.

3. Fill a small bowl with sugar and set nearby. Pinch off 1 rounded tablespoon (about 1 ounce) of dough, roll it into a ball, and coat it well with sugar. Place it in one corner of a sheet of parchment cut to fit your baking sheet, place another piece of parchment on top, and using a rolling pin, roll the ball into a 3.- to 4-inch circle, a scant 1⁄16 inch thick. The edges will be ragged; that’s how they should be. Repeat with 5 more wafers on the same sheet. Lift off the top sheet and slip the parchment with the cookies onto the baking sheet.

4. Bake until the wafers are edged with brown and pebbled on top, 10 to 12 minutes. Slide the parchment onto a wire cooling rack. Repeat with the remaining dough. Once cooled, the wafers will keep in an airtight container for several days, but I doubt they’ll stick around that long.

If you'd like more delicious recipes and wine pairings, join my website.



Visit 's wine and food blog http://leitesculinaria.com/.


If you liked this recipe, you may also like these desserts and wine recipe pairings:

Return to Recipes

Ad

FEEL LOST IN THE

STORE?

Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Wine of the Week

As featured on  

CTV Wine of the Week!


Folie À Deux

Chardonnay 2011,
Russian River, Calif...
Ad

Natalie MacLean

Natalie MacLean is editor of Canada's largest wine review web site, publishing hundreds of wine reviews every week for more than 160,629 members.

She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, the second was named one of Amazon's Best Books of the Year. Get access to all of her reviews today by becoming a member of her site.

PAY TOO MUCH FOR

WINE?

Get my reviews of terrific under-priced wines. Save money, drink better wine.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times

GOT A SMARTPHONE?

Access my reviews on mobile with the bar code scanner.

GET NAT'S APP

Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a fiesty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  
Winner World's Best Drink Writer
Four-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award