These little cookies are packed with savory flavors — black pepper, fresh sage and Parmesan — and are studded with chopped pecans. An ideal nibble with a glass of dry sherry or a cocktail, they are also welcome on a cheese board.
2 cups/310 grams all-purpose flour
1 teaspoon black pepper
1 teaspoon kosher salt
2 tablespoons chopped fresh sage leaves
1 cup roughly chopped pecans
1 ½ ounces/40 grams grated Parmesan (about 1 cup)
½ cup extra-virgin olive oil
2 large eggs, beaten
Egg wash (see note)
Coarse sea salt
In a mixing bowl, combine flour, pepper, salt, sage, pecans and Parmesan. Stir in oil and eggs and mix well. If dough seems crumbly, add a tablespoon of cold water and mix again.
Turn dough out onto a lightly floured work surface. Knead dough for a minute or two, until smooth. Divide in half and roll each half into a cylinder that is 2 inches in diameter. Wrap tightly with plastic wrap and refrigerate until firm, about 2 hours, or overnight.
Heat oven to 350 degrees. With a thin-bladed knife, slice 1/8-inch-thick rounds from each cylinder.
Use a spatula to transfer cookies to a parchment-lined baking sheet. Paint each cookie lightly with egg wash, if using, and sprinkle with sea salt. Bake in batches for 10 to 12 minutes, until lightly browned. Cool on a rack. Store in an airtight container.