Savory Parmesan and Rosemary Crackers
- Prep Time: 10 mins + 1 hour
- Cook Time: 10 minutes
- Servings: 36 servings
- Course: Appetizers & Snacks
These savory Italian-inspired crackers will add a unique twist to your cookie collection. Serve them with salads or light summer dinners instead of bread.
Reynolds Kitchens tip
Show off your Italian skills with these Savory Parmesan and Rosemary Crackers. Parchment Paper provides a mess-free way to bake and refrigerate without sticking to the pan.
- 8 tablespoons unsalted butter, softened
- 1 cup all-purpose flour
- 3/4 cup ground almonds
- 1/4 cup light brown sugar
- 1/4 cup parmesan cheese
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon kosher salt
- Pinch cayenne pepper
- Reynolds® Parchment Paper
CREAM butter and sugar on medium speed until light and fluffy (or use a stand mixer fitted with the paddle attachment on medium speed until light and fluffy).
ADD flour and ground almonds slowly, mixing thoroughly after each addition.
ADD the cheese, salt, rosemary, and cayenne pepper; mix for 30 seconds.
LINE your counter with a 15- x 18-inch sheet of Reynolds® Parchment Paper.
TURN the dough out onto the parchment-lined counter and divide it into quarters. Place one quarter of dough on an 8-inch sheet of parchment paper. Shape dough into a log measuring about 1 inch thick and 6 inches long. Wrap the log in the parchment paper; twist ends to close. Repeat with each quarter of dough to make four logs. Refrigerate logs until firm, about one hour.
PREHEAT the oven to 350 degrees F and position the racks in the upper half of the oven.
UNWRAP dough and cut into 1/3-inch thick slices using a serrated knife. Place slices on a parchment-lined cookie sheet, spacing them about 1 inch apart.
BAKE for 10 to 12 minutes, until the edges appear golden brown.
SLIDE parchment paper with crackers onto a wire rack to cool.
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