Recipe by seahorse73
Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: In Nonna's Kitchen
Top Review by andreafortunoff
I am an experienced baker ,especially with refrigerator doughs and this is the first recipe that I have had to throw away. The flavor was fine but the result after baking was a mess of crumbs that could not retain any shape.
- 1 cup all-purpose flour
- 1 cup softened unsalted butter
- 1 cup freshly grated parmesan cheese
- 1 teaspoon chopped fresh rosemary leaf
- 1 pinch sea salt
Directions See How It's Made
- In a bowl of a food processor add flour, butter, Parmesan cheese, rosemary and salt.
- Pulse until crumbly, but sticks together when pressed with fingers.
- Pour onto a floured pastry board and gather into a ball.
- Cover it with plastic wrap and allow dough to rest in refrigerator for 1 hour.
- Preheat oven to 350 degrees F.
- Remove dough from the refrigerator and allow it to warm slightly, about 10 minutes.
- Place rested dough on a lightly floured pastry board and roll out to 1/2-inch thickness.
- Line a baking sheet with a silpat mat or parchment paper.
- Using a 2-inch cookie cutter, cut out circles and place them on the baking sheet, 1-inch apart.
- Gather dough scraps into a ball.
- Roll out leftover dough and cut additional circles.
- Continue until all the dough is used.
- If the dough becomes too soft and the butter starts to melt, place it back into the refrigerator to firm up again.
- Place in oven and bake 8 to 10 minutes or until golden brown.