Parmesan pine cantuccini with green olives

Ingredients for 1 servings:

• 100 g pine nuts
• 250 g flour
• 1 tsp baking powder
• 1 tsp salt
• ¼ tsp black pepper
• 1 tbsp fennel seeds
• 2 tbsp Parmesan, grated
• 100 g green olives, pitted, finely chopped
• 3 eggs, beaten

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Mediterranean finger food, for approx. 50 pieces

Preheat the oven to 180°C. Spread the pine nuts evenly on a baking sheet. Roast in the oven for 7 minutes until golden brown. Allow to cool. Sift the flour, baking powder, and salt into a bowl. Add the pepper, fennel seeds, Parmesan cheese, olives, and eggs and mix with a fork to form a rough dough. Knead the pine nuts into the dough by hand. Divide the dough into 4 equal pieces. Shape each piece into a roll about 2.5 cm thick and about 30 cm long. Place the rolls individually on a floured or parchment-lined baking sheet. Bake for 25 minutes, until firm to the touch. Remove from the oven and allow to cool until just lukewarm. Using a knife, cut the rolls diagonally into 1 cm thick slices. Bake for 15 minutes until dry and crispy. Allow to cool completely on a wire rack. Store in an airtight container for up to 2 weeks.