Who said Christmas cookies￼ have to be sweet? These surprisingly savory parmesan shortbreads are great with a salad or holiday cocktails, unless you decide to turn them into an adorable last-minute edible present! The texture is light and fluffy bringing out the intense flavor of parmesan and herbs.
Prep time: 10 mins
Resting time: 1 hour
Baking time: 12 mins
Ingredients list for the Almond Parmesan Crackers
Makes about 20:
- 4/5 cup (90g) all-purpose flour
- 1/2 cup (40g) ground almond
- 2 3/4 tablespoons (40g) unsalted butter +2 3/4 tablespoons (40g) salted butter
- 1/2cup (80g) parmesan, freshly grated
- A pinch of dried herbs (thyme, rosemary, oregano)
1. In a large bowl or food processor, combine flour, ground almond and butter to obtain a coarse mixture. Add parmesan and herbs and mix with your fingertips to avoid warming the butter. Add a tablespoon cold water and form a ball. Spread into a disc, wrap in plastic and refrigerate for 1 hour, until very firm.
2. Preheat the oven to 350°F (180°C).
3. Spread the dough 3-4 mm thick on a floured surface or parchment paper. Using a cookie cutter, stamp out cookies as close together as possible. Arrange the cookies about 1 inch apart on a baking sheet lined with parchment paper. Gather the scraps together, spread them and cut out cookies until there is no dough left. Sprinkle a bit of parmesan on top of each crackers.
4. Bake the cookies for about 12 minutes, until lightly golden. Let the shortbread cookies cool on the baking sheets for 3 minutes, then transfer to a wire rack to cool completely.
- Savory almond and parmesan shortbreads are better the day after. Keep them in airtight container for up to one week.
- If you feel the dough becomes to soft while working, left it sit in the refrigerator for 10 minutes.
- You can make the dough in advance and pop the cookies in the oven at the last minute. If you freeze the dough, let it thaw in the refrigerator overnight before baking.
- You can replace ground almond with ground hazelnut or cornflour for a nice variant.