I love these cute olive-walnut mini breads. They are rich, I won’t lie. I hate to lament my muffin tops after I bake these tasty treats in huge batches, oftentimes back to back, and indulge myself non-stop. But if you are less of a glutton than I am and can control your appetite, you will be just fine. You will survive. These mini breads are fantastic. Olives and walnuts—a match made in heaven. I love how the tiny bits of black olives peek through the shiny golden crust once the cookies have baked. And the walnuts stay inside for a hidden bonus—crunch and added taste. Pure delight.
Olive-Walnut Mini Breads
Adapted from “Caya Davet” by Fatos Yagci
Makes about 45
Note: While I only tweaked the amount of flour in the recipe and left everything else the same, I changed the shape of these breads. Well, actually they were not supposed to turn into breads. They were meant to be cookies. The original recipe called for the dough to be rolled out, then cut out into shapes with a cookie cutter. I tried this the first time I tested the recipe, but failed—the dough is just too tender for that kind of task. So, I shaped it into balls and voila—mini breads were born. The idea stuck with me ever since. Or, you can call them savory cookies if you want to. They won’t be hurt.
For the Dough:
3+1/2 cups all-purpose flour, plus extra if needed
Pinch of salt
2+1/2 teaspoon baking powder
1 cup corn oil or olive oil
4.4 ounces (125 g) unsalted butter, softened at room temperature (it should be really soft to touch)
2 tablespoons apple cider or red wine vinegar
1 cup plain yogurt
1 cup finely (but not too finely) chopped walnuts (you should feel the bite)
1 cup pitted sliced black olives
1 egg yolk
Preheat the oven to 380ºF (190ºC). Lightly grease the bottom of a large baking sheet.
In a medium mixing bowl combine the flour, salt and baking power. Stir to mix. Set aside.
In a large mixing bowl, combine the oil, butter, vinegar, and plain yogurt. Stir to mix. Add the walnuts and olives. Stir to combine.
Add the flour mixture and stir to mix. If the dough is sticky, gradually add more flour and knead the dough until it is tender, pleasant to touch, but not too tight or sticky.
Taking a little at a time, shape the dough into balls, the size of a big whole walnut.
Arrange the balls on the prepared baking sheet. Brush their tops with the egg yolk. Bake until golden, about 40 minutes. Bring to a room temperature before serving. The inside of the cookies will appear somewhat moist—this is normal.