Heat the oven 110 degrees

Put the drain olives in an oven tray and dehydrate them for 3 hours in the oven until they are completely dehydrated. After the 3 hours take them out f the oven and let the cool down.

Add the olives to the bowl for 20 sec/speed 10. They will become powder.

Mix the flour and mix 10 sec/speed 5

With the help of the spatula make sure that all is at the bottom of the bowl. Add the butter and the egg and mix 15sec/speed6. Take the mixture out of the bowl and form a ball, wrap in cling film and let it rest in the fridge for 30 min.

Use the roller pin and between two pieces of cling film flatten the dough about 6mm thick. Sprinkle the sesame seeds and using the rolling pin (without pressing) push the seeds down very lightly. With a round cutter make the biscuits. Put them in an over tray lined with baking paper and let them rest in the fridge for about 15 minutes.

Turn the oven up to 180 degrees and put the biscuits for 17-18 minutes. When they are ready let them cool down. Meanwhile make the filling.

Add the parmesan cheese in the bowl and grate for 15 sec/speed 10

Add the mascarpone cheese and mix 20 sec/speed 4.

When the biscuits are cold, make balls with the cheese mixture and press down the same size of the biscuits (to make a sandwich). Put them in the fridge if you make them in advance.

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