I think I mentioned once before how much I love olives, so when I saw this incredibly simple recipe in my new cookbook, “My Paris Kitchen”, I just had to try it. I did it after work today and my crackers (kind of like biscotti) not only look beautiful, but taste delicious! Enjoy these with a glass of wine…seriously, nothing else required.
70 g All purpose flour
70 g wheat flour
1 tablespoon sugar
1 teaspoon herbs de Provence, or 1/2 teaspoon dried thyme
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 teaspoon freshly ground black pepper
1 cup buttermilk
45 g untoasted almonds coarsely chopped
60 g packed coarsely chopped olives.
Preheat oven to 350°(180°). Grease a 9 inch loaf pan and line the bottom with parchment paper.
In a bowl, whisk both flours, dried herbs, salt, baking soda and pepper. Stir in the buttermilk with a spatula; mix in the almonds and olives.
Scrape the batter in the prepared pan and bake for 30 minutes, until it feels set in the center.
Remove from the oven and let cool for 5 minutes. Run a knife around the edge of the loaf to loosen it. Remove from pan, and set the loaf on a wire rack to cool.
Decrease the oven temperature to 325°(160°). Line two baking sheets with parchment paper.
Holding the outside edges of the cake firmly with your hand to keep the edges from crumbling, slice the loaf crosswise as thinly as possible, no thicker than 1/4 inch thick.
Lay the slices cut side down on the baking sheets, and bake for 30 to 35 minutes, flipping the slices and rotating the baking sheets on the racks of the oven midway through baking so they brown evenly. Watch them carefully during the last 10 minutes of baking; you want them a deep golden brown, so they will get crispy when they cool. If some turn brown faster than others, transfer them to a cooling rack while the rest toast.
Remove from the oven and let cool completely before serving. Can be stored for up to a week in an airtight container at room temperature.
Enjoy! Xxxx Natascha