Parmesan Bread With Walnuts Recipes

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PARMESAN, ROSEMARY, AND WALNUT SHORTBREAD



Parmesan, Rosemary, and Walnut Shortbread image

Provided by Serena Bass

Categories     Cookies     Cheese     Herb     Nut     Appetizer     Bake     Cocktail Party     Parmesan     Rosemary     Walnut     Fall     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 30 pieces

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, at room temperature
4 ounces freshly grated
Parmesan cheese
1 cup Heckers or King Arthur all-purpose flour
1 tablespoon minced fresh rosemary
1/2 cup walnuts, toasted at 350°F for 10 minutes, then chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper

Steps:

  • Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1-inch-wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.
  • When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.

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