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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® Tips

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


Step 1

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).

Step 2

ADD flour and ground almonds slowly, mixing thoroughly after each addition.

Step 3

ADD the cheese, salt, rosemary, and cayenne pepper; mix for 30 seconds.

Step 4

LINE your counter with a 15- x 18-inch sheet of Reynolds® Parchment Paper.

Step 5

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.

Step 6

PREHEAT the oven to 350 degrees F and position the racks in the upper half of the oven.

Step 7

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.

Step 8

BAKE for 10 to 12 minutes, until the edges appear golden brown.

Step 9

SLIDE parchment paper with crackers onto a wire rack to cool.

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