PARMESAN SHORTBREAD WITH FENNEL AND SEA SALT

facebook share image   twitter share image   pinterest share image   E-Mail share image



Parmesan Shortbread with Fennel and Sea Salt image

Provided by Caitlin Williams Freeman

Categories     Cookies     Mixer     Cheese     Brunch     Dessert     Bake     Parmesan     Seed     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 18 servings

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

SMJ TECH
s.tech@gmail.com

I can't wait to try this recipe!


ally miscalin
a.miscalin91@aol.com

These shortbreads are perfect for any occasion.


Sam Youssef
youssef66@yahoo.com

I'm definitely going to be making these shortbreads again and again.


Kittenstuff 90
9-kittenstuff@yahoo.com

These shortbreads are addictive! I can't stop eating them.


Tanya Bryant
b_t@aol.com

I've never had shortbread like this before. It's so flavorful and delicious.


XxXjaceplayzXxX-mobile
xxxjaceplayzxxx-mobile83@gmail.com

The sea salt on top of these shortbreads really makes them special.


Roy Catubig
catubig.roy@hotmail.com

These shortbreads are the perfect balance of sweet and savory.


Letisha Rorie
rletisha@hotmail.com

I love the fennel flavor in these shortbreads. It's so unique and delicious.


private delete button google is missing
privated9@gmail.com

I made these shortbreads for a potluck and they were a huge hit!


Josh Alusma
alusma.josh@yahoo.com

These shortbreads are a great gift for friends and family.


Sumaya Islam
si92@yahoo.com

I'm not a baker, but even I was able to make these shortbreads easily.


vasile josan
v64@gmail.com

These shortbreads are the perfect afternoon snack with a cup of tea.


Neaven Peeler
peeler_neaven2@yahoo.com

I love the combination of sweet and salty in these shortbreads.


Tia Beach
t@gmail.com

The texture of these shortbreads is perfect! They're crumbly and buttery.


laura blanche
l_b12@yahoo.com

I've made these shortbreads several times now and they're always a crowd-pleaser.


Sahil G
s-g@gmail.com

These shortbreads were a hit at my party! Everyone loved them.


Kanchi Lama
l@yahoo.com

I'm not a huge fan of fennel, but I thought I'd give this recipe a try anyway. I'm so glad I did! The fennel flavor is subtle and it really complements the cheese and salt.


Olamilekan Olaore
olaore_o63@yahoo.com

This is my new favorite shortbread recipe! It's so easy to make and the flavor is amazing.


jesse amankwah
amankwah_jesse2@gmail.com

I was a bit skeptical about the fennel and sea salt combination, but I was pleasantly surprised! The flavors worked really well together and the shortbread was delicious.