Parmesan Sables With Rosemary and Almonds

I seriously don't know how I missed last month's #baketogether.  No clue.  Especially since it was mini tiramisu cheesecakes (and tiramisu is one of my absolute favorite desserts)! Oh well.  I'll just have to make them another time since I know where to find the recipe for them easily enough (and so can you).  Hop over to Abby Dodge's web site and print her recipe for her mini tiramisu cheesecakes.

With that being said, there was absolutely NO WAY I was going to miss out on the March's #baketogether recipe for Spicy Parmesan Sables.  Here is Abby's original recipe and below is the way I decided to make my own variation of these extra delicious, crispy cracker type biscuits.

If you're a lover of rosemary and almonds (like me), I suggest you give my version of Abby's recipe a try. I don't think you'll be sorry, but be might not be able to stop eating them (or maybe that's just me, LOL).

Parmesan Sables Recipe


1 1/3 cups all purpose flour
1 cup toasted, ground, almonds
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 tablespoon chopped, fresh rosemary
1/8 teaspoon ground cayenne pepper
1/4 teaspoon fresh cracked black pepper
8 tablespoons, chilled butter cut into chunks
ice water
Kosher salt for sprinkling (optional)

-In a food processor, grind up the almonds to a relatively fine consistency (but not powder).
-Add the ground almonds to a dry skillet and over medium heat, toast the almonds lightly (stirring occasionally) to develop their flavor. They toast up fast so be mindful not to burn them.
-In the food processor, add the flour, cheese, toasted almonds, salt, pepper, cayenne and rosemary.
-Pulse for a few seconds to combine the ingredients.
-Add the cold, cut up butter and again pulse several times to distribute the butter evenly throughout the mixture.  At this point the dough will almost look like damp sand.
-Add the cold water by scant tablespoons until the dough just hardly comes together, but isn't quite a ball of dough (your looking for a dryer consistency, but one that will form together when squeezed in your hands).
-Dump the moist crumbs onto a un-floured counter and gather it into a pile.
-Working with the palm of your hand, press and smear the dough to "knead" and bring it together into a rough ball.
-Carefully roll the dough into a long log (pressing it together if it's wanting to crumble on you) and wrap it in plastic and place in the fridge to chill for at least 2 hours (this dough can be made in advance up to 2 days before slicing and baking).
-When your dough has sufficiently chilled, unwrap and carefully slice, using a serrated knife it into 1/4" slices.
-Place your slices about an inch apart on a parchment lined baking sheet.
-Preheat your oven to 375 degrees and position your rack in the center of your oven.
-Sprinkle your slices with kosher salt and bake for 16-18 minutes until very slightly browned on the bottom.
-Remove from the oven and serve warm or at room temperature to the utter delight of your family and friends!

I think these would be pure perfection on a buffet table along with some great wines and cheeses. Or just standing at the kitchen table gobbling them up right off the cooling rack! See? And you thought I was joking!

Parmesan Sables Recips

Until we bake again,

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