Parmesan-Rosemary Icebox Crackers
Adapted from Martha Stewart's Hors d'Oeuvres Handbook
Makes 20 crackers
- 3/4 cup all-purpose flour
- 1 teaspoon coarse salt
- Pinch of white pepper
- 2 teaspoons finely chopped fresh rosemary, plus extra sprigs for garnish
- 3 tablespoons chilled unsalted butter, cut into small pieces
- 1 cup finely grated (2 1/2 ounces) Parmesan cheese
- 5 tablespoons sour cream
- 1 large egg white, lightly beaten
Step 1: Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine.
Step 2: Add butter; pulse until mixture resembles coarse meal.
Step 3: Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. Process until dough comes together and is well combined.
Step 4: Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
Step 5: Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Alternatively, you can slice and stack pre-sliced cracker dough and freeze in an airtight container for up to 1 month—no need to defrost before baking
Step 6: Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers.
Step 7: Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool.