From: Chef John Brand, Charles Court, The Broadmoor, Colorado Springs, CO. Yield: 24 cookies. 1 cup + 1 Tbsp. cake flour 1⁄2 tsp. baking powder 1⁄4 tsp. salt 3⁄4 cup sugar 3 large eggs 1 egg yolk 2 Tbsp. black olive paste 10 Tbsp. butter, melted, cooled Sift flour, baking powder and salt onto paper; set aside. In a mixing bowl, beat eggs, sugar and yolk until thick and pale in color, about 3 minutes. Add olive paste and beat 20 seconds. Fold the sifted dry ingredients into the egg mixture. ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.