Ingredients
Method
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a medium bowl, beat the softened butter until smooth and creamy. Do not whip too much air into it; you just want it uniform.
- Add the grated Parmesan, flour, salt, pepper, and rosemary (if using). Mix on low speed or with a spatula until a cohesive dough forms. It will look crumbly at first but should come together when pressed.
- Turn the dough out onto a sheet of plastic wrap. Shape it into a log about 1.5 inches in diameter, rolling tightly to compact the dough. Wrap securely and refrigerate for at least 30 minutes (or up to 2 weeks).
- Slice the chilled log into 1/4-inch thick rounds using a sharp knife or bench scraper.
- Place slices on prepared baking sheets, leaving about an inch of space between them. They will spread slightly.
- Bake for 12-15 minutes, rotating the pans halfway through, until the edges are just starting to turn golden brown. The centers should still look pale and soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. They will crisp up as they cool.
Nutrition
Notes
The sharp bite of aged parmesan cuts through the rich butter, making these savory enough for a cheese board but sweet enough to satisfy a late-night craving. I keep a block of Parmigiano-Reggiano on hand specifically because grating it fresh makes all the difference in texture and flavor.
My biggest trick? Don’t overwork the dough once you add the flour. Just bring it together until no dry bits remain, then let it rest for ten minutes so the butter firms up slightly before slicing. This prevents them from spreading too much and ensures clean edges every time.