1/2 cup Bard Valley Medjool Dates – pitted and chopped
1/4 cup Pistachio nuts
1/4 cup Kalamata olives – pitted and chopped
1/2 tsp Orange zest grated
1/4 tsp Sea Salt
1/8 tsp Baking powder
1/8 tsp Freshly ground black pepper
2 Tbsp Olive oil
Place pistachio nuts in a food processor and pulse until finely chopped. Add ½ cup of flour and the chopped Medjool dates. Pulse until contents resemble fine breadcrumbs. Add olives and pulse until finely chopped.
Add remaining flour, orange zest, salt, pepper and baking powder. Pulse until well mixed.
Beat egg. (Set aside 1 Tbsp of the egg for glazing). Add remaining egg to the mixture.
Add olive oil and pulse until mixture comes together.
Turn out onto lightly floured board and knead gently. Form into a log, place in plastic bag and refrigerate until firm.
Preheat oven to 325°F.
Remove from refrigerator and roll out to a ¼ inch thick. Using a 2 ½ inch cookie cutter cut out 12 rounds.
Place on a baking tray lined with baking parchment. Brush tops with the 1 Tbsp of beaten egg that was set aside and bake in the middle of the oven 20 to 25 minutes until deep golden brown, .
Cool on a rack and then place in an airtight container.