Rosemary Parmesan Shortbreads (Winter Solstice Tapas)


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


  1. In a bowl, mix the butter and grated parmesan cheese until combined (I used a stand mixer).
  2. Add the egg yolk while still mixing.
  3. 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)
  4. Wrap the dough in saran wrap and freeze for 2+ hours.
  5. Pre-heat the oven to 350f degrees and line a baking sheet with parchment paper.
  6. 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.
  7. 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


Hope you enjoy!
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  • jaimeDecember 12, 2014 - 11:22 pm

    they’re so beautiful! perfect party food. ahh!


  • ChristineDecember 14, 2014 - 3:51 pm

    These look and sound so gorgeous! Such a beautiful party food 🙂


  • Anna WisnerSeptember 12, 2016 - 8:07 pm

    These were fabulous in taste, but I quickly realized that they absolutely need to be refrigerated, since at room temp, they not only melt in your mouth, they crumble in your hand! I brought them to a picnic by freezing them first, then transporting them in a container with an ice pack.


    • Alison MarrasSeptember 22, 2016 - 1:38 am

      Great point! And smart thinking with the ice pack. When I served them it was winter and they lasted on the table for a few hours but in the heat, I could totally see that. Glad you enjoyed!


  • GinaNovember 6, 2020 - 2:31 pm

    Love quince jam – so underused! Reminds me of my time spent living abroad in Spain. Delicious little bites!ReplyCancel

  • BethNovember 6, 2020 - 2:34 pm

    This looks so delicious and so pretty! I can’t wait to make these!ReplyCancel

  • SoniyaNovember 6, 2020 - 5:55 pm

    Oh wow! These tapas looks so delicious and inviting 👌 can’t wait to try it outReplyCancel

  • MichelleNovember 7, 2020 - 3:23 am

    I’ve never had savory version of shortbreads but these are delicious and your pictures are gorgeousReplyCancel

hey thereI'm Alison

I believe your healing journey with real food can be a stress-free lifestyle, filled with joy and flavor.