Parmesan Shortbread with Fennel and Sea Salt |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Any salty hard cheese, such as an aged Manchego, Grana Padano, or Mimolette, would be a fine substitute for the Parmesan. This recipe is from Caitlin Williams Freeman's upcoming cookbook, The Blue Bottle Craft of Coffee. Ingredients:
1 cup (2 sticks) unsalted butter, room temperature |
1/2 cup powdered sugar |
1 teaspoon freshly ground black pepper |
3/4 teaspoon kosher salt |
2 cups all-purpose flour plus more |
1 cup finely grated parmesan (about 2 ounces) |
1 tablespoon fennel seeds |
1 teaspoon maldon sea salt or other coarse salt |
2 tablespoons extra-virgin olive oil |
Directions:
1. Using an electric mixer, beat butter in a medium bowl on low speed until smooth, 1-2 minutes. Add powdered sugar, pepper, and kosher salt. Reduce speed to medium and beat, occasionally scraping down sides of bowl, until light and fluffy, 4-5 minutes. Add flour and cheese. Reduce mixer speed to low and beat mixture just until dough comes together.
2. Wrap dough in plastic and flatten into a rectangle. Chill until firm, at least 2 hours. DO AHEAD: Dough can be made 5 days ahead. Keep chilled. Let stand at room temperature for 30 minutes before continuing.
3. Place fennel seeds in a resealable plastic freezer bag. Coarsely crush with a rolling pin or the bottom of a skillet. Alternatively, pulse in a spice mill until coarsely crushed. Transfer to a small bowl; stir in sea salt. Set fennel salt aside.
4. Arrange a rack in center of oven and preheat to 350°F. Line a baking sheet with parchment paper. Remove plastic wrap from dough. Roll out dough on a lightly floured surface to a 10x8 rectangle about 1/4 thick. Cut in thirds crosswise, then cut each third crosswise into 6 rectangles. Arrange cookies on prepared baking sheet, spacing 1 apart. Brush cookies generously with oil, then sprinkle with fennel salt.
5. Bake, rotating sheet halfway through, until cookies are golden brown (flecks of cheese will be slightly darker), 20-24 minutes. Let cool on sheets for at least 10 minutes. Serve warm or at room temperature. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
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