These savory shortbreads will melt in your mouth. I’ve topped them with Quince jam that I bought from a local farmer’s market and chopped hazelnuts. SCORE. These babies are so versatile and make for a lovely presentation. Make the dough ahead because it does need to be frozen for a couple of hours in a log. I also found that additional refrigeration before guests arrive works perfectly. See my full Winter Solstice Celebration post to see how I styled them on the table spread!
makes 24 shortbreads
- 2 ounces unsalted butter, at room temperature
- 1/3 cup grated parmesan cheese
- 1 egg yolk
- 1⁄4 tsp salt
- 1 tbsp hopped rosemary
- Grated zest of one lemon
- 1 cup (8 ounces) almond flour
- 1/2 cup cornstarch, spooned and leveled with a knife
- In a bowl, mix the butter and grated parmesan cheese until combined (I used a stand mixer).
- Add the egg yolk while still mixing.
- Stir in the salt, rosemary, and lemon zest, then add the almond flour and cornstarch. Mix well until a dough is formed and it’s lifting off of your bowl. Shape the dough into a ball and separate into two logs (approximately 1.5 inches in diameter)
- Wrap the dough in saran wrap and freeze for 2+ hours.
- Pre-heat the oven to 350f degrees and line a baking sheet with parchment paper.
- Slice the logs crosswise into 1⁄4-inch-thick rounds. Place shortbreads onto the parchment paper and bake for approx. 12 minutes until slightly browned on the corners.
- Remove from oven and let dry for 10 minutes. Store in the refrigerator or wait until cooled before topping.
Toppings shown: Quince jam and chopped hazelnuts