Rosemary Parmesan Coins


I. love. rosemary. It’s my go-to herb and I sneak it into everything, savoury and sweet. These delightful crackers are perfect cocktail party fodder. Last Christmas I made logs of them, froze them and had them on hand for gifts, cheese and cracker platters, and I even tucked a few frozen logs into my carry on bag for Christmas in Calgary. That might have been a first at security. These make great hostess gifts too. Wrap a frozen log in a nice towel and tie it up with twine or kitchen sting and attach the recipe. I mean, who wouldn’t like to get that? -bvox


Rosemary Parmesan Coins
Source: Fine Cooking

6 oz. (1-1/3 cups) all-purpose flour
1 oz. (3/4 cup lightly packed) freshly finely grated Parmigiano Reggiano
1 generous Tbs. finely grated lemon zest (from 1 to 2 lemons)
2-1/2 tsp. coarsely chopped fresh rosemary
1 tsp. table salt
1/4 tsp. coarsely ground black pepper
4 oz. (1/2 cup) unsalted butter, cut into 1/2-inch pieces, chilled
1 large egg yolk
2 Tbs. fresh lemon juice
Kosher salt for sprinkling (optional)

Combine the flour, cheese, lemon zest, rosemary, salt, and pepper in a food processor. Process until just blended. Add the butter pieces and pulse until the dough resembles coarse crumbs. Stir the yolk and lemon juice together with a fork and drizzle over the mixture. Pulse until the dough begins to form small, moist crumbs that just begin to clump together.

Pile the moist crumbs on an unfloured work surface. With the heel of your hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Using a pastry scraper or a metal spatula, lift up one edge of the dough and fold it into the center (the dough will still be rough, so don’t expect a neat, smooth fold). Repeat with the opposite edge, like folding a letter. Turn the dough 45 degrees. Give the dough another smearing and shape it into a 14-inch log that’s 1-1/4 inches in diameter. Wrap in plastic and refrigerate until firm, about 4 hours, or up to two days.

Heat the oven to 375°F. Line two large baking sheets with parchment. Using a thin, sharp knife, cut the log into 1/4-inch slices. Arrange about 1/2 inch apart on the prepared sheets. Bake until medium golden around the edges, 15 to 20 minutes, rotating the sheets as needed for even baking. (Don’t overbake or you’ll lose the lemon and rosemary flavors.) If you like, sprinkle the crackers with a little kosher salt just as the baking sheets come out of the oven. Set the sheets on racks to cool. When the coins are completely cool, store in an airtight container.

make ahead tips

The rolled log of dough may be frozen for up to a month and then thawed on the counter for about an hour or in the refrigerator overnight. Or bake the coins ahead, wrap short stacks in plastic, pack the stacks in plastic containers, and stash them in the freezer. Thaw at room temperature (or put the frozen coins right in the oven) and warm them for a few minutes at 325°F to refresh them.




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7 thoughts on “Rosemary Parmesan Coins

  1. Tessa March 11, 2012 at 11:31 am Reply

    Hi there,

    Would these work using kamut flour? They sound great but I can’t eat regular wheat flour? You know my troublesome belly!

    • Shiny Tomato March 11, 2012 at 3:56 pm Reply

      I say go for it Tessa. I consulted my sister, the master baker, and she said they would have a nice texture – but make them smaller, so they crumble less. Good with prosecco!

  2. Salty girl March 11, 2012 at 2:32 pm Reply

    Another yummy recipe to try. And I tried your suggestion of truffle salt on my popcorn last night. Oh. My. God. So good…

    • Shiny Tomato March 11, 2012 at 4:06 pm Reply

      I know! So good. I think rosemary would be good with popcorn too.mmmm

  3. The Sundress Chef March 11, 2012 at 5:02 pm Reply

    This recipe uses all of my favorite ingredients – looks amazing 🙂

    • Shiny Tomato March 11, 2012 at 10:06 pm Reply

      Ahhhh, then you would like Rosemary Lemon Goat Cheese Spread! Mash minced rosemary, lemon juice and zest, garlic, s and p, soft goat cheese and a glug of olive oil together. Adjust to taste. Great on flatbread crackers and bread.

  4. Mon March 13, 2012 at 12:14 pm Reply

    These look so yummy. Will have to try.

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