Parmesan Sablés Recipe
Parmesan Sablés are easy, slice-and-bake savory crackers made with Parmigiano Reggiano cheese and black pepper. Perfect for a festive happy hour or a romantic night by the fire!
Servings 24 sablés
Ingredients
- 4 oz butter, room temperature
- 1 large egg, room temperature
- 2 oz finely grated Parmigiano-Reggiano cheese (about 1 cup, see note)
- ½ tsp kosher salt, or fine sea salt
- ¾ tsp freshly ground black pepper, or to taste (see note)
- 1 cup all-purpose flour
Instructions
- In the bowl of a stand mixer, or in a large mixing bowl if using a hand mixer, beat the butter until creamy and smooth. Add the egg, cheese, salt, and black pepper, then mix at low speed to incorporate. Add the flour all at once and mix just until no trace of flour remains.
- Transfer the dough onto a work surface and use your hands to gather into a disk (the dough will be sticky). Cut into 2 equal portions of dough.
- Place 1 portion onto a large piece of plastic wrap to prevent the dough from sticking to both your work surface and your hands, then shape into a thin log of about 1 in (2.5 cm) in diameter and 7 in (18 cm) in length.
- Wrap the log tightly into the plastic wrap and repeat to shape the second log. Refrigerate for at least 2 hours, or up to 3 days. (You can also freeze the raw dough for up to 1 month.)
- To Bake the Parmesan Sablés: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Take the logs out of the refrigerator, unwrap, and then use a serrated knife to slice each log into 12 cookies, each about ½-in (1 cm) thick. Transfer the cookies to the prepared baking sheet, setting them 1 in (2 cm) apart.
- Bake until the edges begin to brown, 12–15 minutes, rotating the pan halfway through. Transfer the sablés to a wire rack and let cool completely.
- SERVING: Serve these parmesan sablés at room temperature. Best enjoyed with a glass of bubbly wine!
- STORAGE: The flavor and texture of these parmesan sablés are at their best the day they were made. You can store sablés in an airtight container at room temperature for up to 3 days. Warming up the sablés in a 300°F (150°C) oven for 5 minutes will return them to their super crispy, super aromatic state again.
Notes
NOTES:
- Parmigiano Reggiano cheese provides incredible aroma and flavor to these cookies. You can substitute other varieties of Italian hard cheeses, such as Pecorino Romano or Grana Padano.
- Adding a generous amount of freshly ground black pepper to these cookies creates a complex flavor reminiscent of Cacio e Pepe pasta. If, for any reason, you or your guests don’t enjoy black pepper, you can omit it from the recipe entirely or replace it with dried herbs.
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