How can you not want to try this? Dang it Bon Appetit!
PARMESAN SHORTBREAD with Fennel and Sea Salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoons kosher salt
- 2 cups all-purpose flour plus more
- 1 cup finely grated Parmesan (about 2 ounces)
- 1 tablespoon fennel seeds
- 1 teaspoon Maldon sea salt or other coarse salt [note from me: this definitely calls for pink sea salt!]
- 2 tablespoons extra-virgin olive oil
Get the cooking directions at Bon Appetit.
Per the recipe any salty hard cheese like aged Manchego, Grana Padano, or Mimolette, would make a great substitute for Parmesan.
Since I have a mad obsession for Mimolette (which looks like canteloupe) –
I know younger Mimolette tastes a lot like Parmesan, which is why I prefer the more aged varieties. The combination of sweet, crunchy, salty and savory is nice on the tongue. The coffee component is included because the recipe is from Caitlin Williams Freeman’s cookbook, The Blue Bottle Craft of Coffee. Blue Bottle is a hand-crafted gourmet coffee roastery based in San Francisco – it’s really good. If you prefer tea I’d recommend an organic licorice or chocolate chai.
*P.S. Enjoy Mother’s Day!