Bacon and Cheddar Shortbreads With Rosemary

READY IN: 1hr 13mins




  • Add the pecans to the bowl of a food processor; process until finely chopped but not pasty.
  • Add the bacon, butter, cheddar, flour, rosemary, and cayenne to the nuts and process until the mixture forms a dough.
  • Remove the cracker dough from the bowl and divide it in half.
  • Roll each half into a log about 3 inches in diameter.
  • Wrap in parchment paper and refrigerate for 8 hours.
  • Preheat the oven to 350°.
  • Working with one log at a time, cut the dough with a sharp knife crosswise into 1/4-inch thick slices and arrange on a parchment-lined baking sheet.
  • Bake until pale golden and crisp, 10-13 minutes.
  • Cool on the baking sheet for a few minutes and then remove with a spatula to a rack.
  • Sprinkle lightly with kosher salt.
  • Serve warm or at room temperature.