Ingredients

The following ingredients have 4 Servings
  • 8 tablespoons unsalted butter, softened
  • 1 1/4 cups freshly grated parmesan
  • 1 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2 teaspoons fresh rosemary leaves, finely chopped
  • 1/2 teaspoon freshly ground black pepper

Instruction

  • Using the paddle attachment on a stand mixer, beat the butter until creamy.
  • Scrape down the bowl with a rubber spatula.
  • Add the parmesan cheese, flour, salt, rosemary, and pepper. Beat until it comes together into a ball and pulls away from the sides of the bowl. (a few loose crumbs remain)
  • Turn the dough out onto a large sheet of plastic wrap, knead it a few times until smooth ball forms without any major cracks, and roll it into a 10-inch log. **See notes**
  • Wrap the log tightly in plastic wrap and freeze for at least 30 minutes, or until firm. We like to refrigerate the dough overnight. The flavors are so much better.
  • Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
  • Slice the log into roughly 1/4- to 1/2-inch pieces (make sure they're all the same thickness). Place the dough slices about an inch apart on the half-sheet pan and bake for 16 to 22 minutes (depending on their thickness), or until firm and golden brown.
  • Cool on the baking sheet for about 2 minutes, then transfer to a wire rack to cool completely.