These little nibbles are a really versatile addition to the recipe repertoire. With a bit of sweetness, a dusting of saltiness, and a surprise hint of spice at the end they pair really well with sparkling wines and aperitifs. I typically serve them before dinner as an appetizer that gets the pallet going and provides just enough of a base in the stomach for continued alcohol enjoyment. Try these with the Parmesan Rosemary cookies and your guests will be really surprised by these savory cookies.
Ingredients – makes about 3 dozen
- 180g flour
- 165g cocoa powder
- 2g cayenne pepper
- 3g fine sea salt
- 225g butter at room temperature (2 sticks)
- 40g powdered sugar
- 25g sugar
- 1 large egg yolk
- fleur de sel, for sprinkling
- Sift the flour, cocoa powder, cayenne, and sea salt in a bowl and whisk to combine thoroughly.
- In a stand mixer, fitted with the paddle attachment, beat the butter and both sugars on low speed until combined and creamy.
- With the mixer still on low, add the egg yolk and mix until combined. Then add the dry ingredients and mix until incorporated.
- Place the mixture onto a work surface covered with wax paper and knead just until the dough has come together.
- Split the dough into two equally sized pieces and flatten into a disk shape.
- Roll out each disk between two sheets of wax paper to 1/4 in thickness. Slide each disk (in between the wax paper) onto a baking sheet and place in the freezer for one hour.
- Preheat the oven to 350ºF (normal oven) or 325ºF (convection oven) and line two baking sheets with a silpat or parchment paper.
- Remove one piece of dough from the freezer and punch out circles using a 1 1/2 inch cookie cutter or ring mold.
- Place the cookies on the baking sheet lined with a silpat or parchment paper about 1 inch apart and sprinkle with the fleur de sel
- Bake the cookies for 15 minutes, rotating the baking sheets half-way through. Let the cookies cool and then seal in an air tight container.
- The cookies can be kept for 2 -3 days and the dough up to two weeks if frozen.