THE Savory biscuits I am aperitif delicious And gluttonous! Of the Parmesan shortbread biscuits And Rosemary, made with a simple dough of flour, egg yolks, cheese, herbs, with or without butter! from which gods are derived sausages from roll in sesame seeds, hazelnuts, pistachios ; one time cooled down Yes slice with a knife and they cook in the oven; where do gods come out Savory biscuits crumbly to melt in the mouth, tasty at the right point, in many different flavors from a single dough!
It's about a very easy and quick preparation! you can do it by hand without tools! The secret for a perfect result is the cooling in the freezer. The sausages at the time of cutting they must be hard! from this base I decided to make 3 flavors with black sesame grains, white sesame and pistachios, but nothing prevents you from making numerous other variations: And use to garnish spices and aromas of your choice such as : paprika, fennel, pink pepper, linseed .. thus creating always new savory biscuits!
Excellent cold to serve for appetizers , appetizers, buffet, snacks, either alone to be served with guacamole sauce, hummus, babganoush, cheeses, cured meat, olives. They keep perfectly 3 4 days so you can realize well in advance in anticipation of the Christmas, Easter and special occasions menu!
Savory biscuits recipes
Salted Cantucci (the rustic version with cheese and pistachios)
Basil shortbread (very fragrant and melt-in-the-bite)
Savory Madeleines (soft, with pistachio dough)
Pretzels (stars with ricotta dough)
Salty lady's kisses (biscuits paired with cream cheese)
| Preparation | Cooking | Total |
|---|---|---|
| 15 minutes + cooling | 15 minutes | About 30 minutes |
|
Quantity for about 20 pieces |
|---|
|
How to make savory biscuits
First of all, mix together the flour, parmesan, a pinch of salt and the chopped rosemary with a knife. Then add the cold butter from the fridge and crumble as if to obtain a sandblasting.
Then add the yolk and knead quickly until you get a homogeneous mixture.
In this case I made double dose to get so many cookies. Otherwise, smaller sausages will come.
Divide the dough by 2 or 3, make a 4 – 5 cm sausage and roll it into the chosen seeds:
Finally close each sausage and leave in the freezer for 15 – 20 minutes.
Then slice to a thickness of 6 – 7 mm:
As you make them, place them on baking paper at a distance of 5 – 6 cm then bake in a static oven at 180 ° for about 15 minutes, until golden brown.
They will initially feel soft, but then solidify. Take them out of the oven and let them cool for at least 1 hour before enjoying!
Yours are ready Savory biscuits
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