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!
Ingredients:
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
Directions:
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
———————————————– Hope you enjoy! Would love to have your feedback below and remember to follow me on Instagram, Bloglovin’, Twitter, Pinterest and Facebook for the latest and greatest.
**Alison
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-Alison Marras
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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.
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!
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14 comments
What a delectable combination of flavors. The quince jam sounds heavenly!
WOW! I loved the idea of savory shortbreads once I found your recipe. I made it tonight: it is yummy and delicious. It’s easy to make too!!
Fantastic appetizer and fairly easy to make. We enjoyed it, thank you for sharing!
These were super tasty! Can’t wait to make again! 🙂
I’ve never had savory version of shortbreads but these are delicious and your pictures are gorgeous
Oh wow! These tapas looks so delicious and inviting 👌 can’t wait to try it out
This looks so delicious and so pretty! I can’t wait to make these!
Love quince jam – so underused! Reminds me of my time spent living abroad in Spain. Delicious little bites!
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.
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!
These look and sound so gorgeous! Such a beautiful party food 🙂
Thanks, Christine! 🙂
they’re so beautiful! perfect party food. ahh!
Thanks, darling! I highly recommend!!