These little bites are a really versatile addition to the recipe repertoire. With just a touch of sweetness, some saltiness from the parmesan, and the aroma of rosemary, these nibbles 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 Chocolate & Cayenne cookies and your guests will be really surprised by these savory cookies.
For more inspiration check out one of the dinner parties these were featured in.
Ingredients – Makes about 3 dozen
- 175g slivered almonds
- 35g sugar
- 4g finely chopped fresh rosemary
- 250g flour
- 30g grated Parmesan cheese
- 3g fine sea salt
- 225g cold butter, diced (about 2 sticks)
- 2 large egg yolks, beaten
- Preheat the oven to 350°F (normal oven) or 325°F (convection oven)
- Spread the almonds on a baking sheet and bake for 10 minutes or until golden. Turn off the oven and allow the almonds to cool
- In a small bowl rub the sugar and rosemary together to release the oils in the rosemary.
- In a food processor, combine the rosemary sugar mixture, almonds, flour, Parmesan cheese and salt. Pulse the mixture until the almonds are coarsely chopped.
- Add the butter and pulse until small clumps begin to form.
- Add the egg yolks and continue pulsing until large clumps of dough form.
- Transfer the mixture to a work surface covered with wax paper and knead just until it comes together into a ball shape.
- Divide the dough into two equally sized pieces and flatten into a disk.
- Roll out each disk between two sheets of wax paper till about 1/4 inch thick. Slide the disks (in between the wax paper) onto a baking sheet and freeze for one hour.
- Preheat the oven to 350°F (normal oven) or 325°F (convection oven).
- Working with one disk at a time, punch out 1 1/2 inch round cookies with a cookie cutter or ring mold.
- Place the cookies on a baking sheet covered with a silpat or parchment paper and bake for 15 minutes, rotating the baking sheets halfway through.
- Let the cookies cool and then store in an air-tight container.
- The cookies can be stored for 2 – 3 days and the dough up to two weeks if frozen.