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.