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Twice Baked Olive Cookie with Lemon Custard Recipe

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Twice Baked Olive Cookie with Lemon Custard
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Ingredients
12
Count
Nutrition
1425
Calories
Total time
240
Minutes
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Ingredients:

  • 6 oz confectioners' sugar
  • 8 oz butter , plus 3 ounces
  • 1 lb 1 oz flour
  • 6 oz small black olives
  • 5 1/2 oz lemon juice
  • 1 tbsp lemon zest
  • 1 tsp cornstarch
  • 6 oz sugar
  • 2 eggs
  • 10 oz butter
  • this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the fn chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Directions:

  1. Preheat oven to 350 degrees F.
  2. To make cookie combine 8 ounces butter and sugar in mixer and cream until smooth. Add flour and almond powder to butter and sugar mixture. The dough should not be smooth, but a sandy texture. Remove batter from bowl and roll out to 1/8-inch thick. Bake for 15 to 20 minutes.
  3. Let the sandy cookie completely cool. Place back in mixing bowl, and add remaining butter and olives until a paste is formed. Roll out dough, place on cookie sheet, and refrigerate for 1 hour.
  4. When dough is firm remove, and cut into desired shape. Place cookies on pan and bake for 10 minutes. Let cool and set aside.
  5. Place lemon juice and zest in a pot. Add the cornstarch and sugar to lemon juice while still cold. Mix together and cook on stove.
  6. While lemon mixture in cooking, whisk eggs in separate bowl. When lemon mixture has come to a boil temper with the eggs slowly, continuously whisking. This will prevent eggs from curdling. The mixture will thicken quickly. Once it is thick, remove from heat to avoid overcooking. Add remaining butter to lemon custard. Remove custard from pot into plastic container. Cover with plastic wrap to prevent a skin to form, and refrigerate for 2 hours.
  7. To assemble: Take a cookie and place in center of plate. Heat spoon with hot water, and scoop custard onto cookie. To garnish add lemon zest and finely chopped olives.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1425.24 Kcal (5967 kJ)
Calories from fat 940.23 Kcal
% Daily Value*
Total Fat 104.47g 161%
Cholesterol 237.42mg 79%
Sodium 1545.37mg 64%
Potassium 423.3mg 9%
Total Carbs 115g 38%
Sugars 58.52g 234%
Dietary Fiber 9.93g 40%
Protein 17.03g 34%
Vitamin C 10.1mg 17%
Vitamin A 0.9mg 28%
Iron 4.5mg 25%
Calcium 275.8mg 28%
Amount Per 100 g
Calories 435.79 Kcal (1825 kJ)
Calories from fat 287.49 Kcal
% Daily Value*
Total Fat 31.94g 161%
Cholesterol 72.59mg 79%
Sodium 472.52mg 64%
Potassium 129.43mg 9%
Total Carbs 35.16g 38%
Sugars 17.89g 234%
Dietary Fiber 3.03g 40%
Protein 5.21g 34%
Vitamin C 3.1mg 17%
Vitamin A 0.3mg 28%
Iron 1.4mg 25%
Calcium 84.3mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 36.4
    Points
  • 40
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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