Rosemary Parmesan Coins
Elevate your snack game with these savory Rosemary Parmesan Coins—delightfully crisp, melt-in-your-mouth treats that are perfect for any occasion. Crafted from a luscious blend of buttery dough, finely grated Parmesan cheese, and aromatic fresh rosemary, these bite-sized delights strike the perfect balance of rich umami and herby elegance. A dash of black pepper and kosher salt adds subtle depth, while their slice-and-bake design makes them a breeze to prepare. Ideal as sophisticated appetizers, an accompaniment to wine, or a crunchy accent for soups and salads, these Parmesan rosemary crackers are sure to impress. Ready in under an hour (chilling included), these addictive coins are your go-to recipe for easy yet gourmet entertaining.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 30 grams powdered sugar
- 120 grams all-purpose flour
- 60 grams Parmesan cheese, finely grated
- 1 tablespoon fresh rosemary, minced
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 1 unit egg yolk
Instructions
In a medium mixing bowl, beat the unsalted butter and powdered sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg yolk and mix until fully incorporated. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, Parmesan cheese, minced rosemary, kosher salt, and ground black pepper.
Gradually add the dry ingredients to the butter mixture, mixing just until a cohesive dough forms. Be careful not to overmix.
Turn the dough out onto a piece of parchment paper or plastic wrap. Shape it into a log roughly 1 to 1.5 inches in diameter and wrap it tightly. Chill the dough in the refrigerator for at least 1 hour or until firm.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Remove the chilled dough from the refrigerator and slice it into 1/4-inch-thick rounds using a sharp knife.
Place the rounds onto the prepared baking sheet, leaving about 1 inch of space between each coin.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove from the oven and allow the coins to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the Rosemary Parmesan Coins at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 818 mg | 36% | |
| Total Carbohydrate | 129.0 g | 47% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 30.5 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 729 mg | 56% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 246 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
