Savory Parmesan and Rosemary Crisps make the perfect gourmet gift!

(Mass Call) – We’re starting our giveaway week in the best possible place – the kitchen! Our friend Betty Rosbottom joins us with a tasty treat that’s perfect to wrap as a gift… if there are any left!


6 ounces (about 2 cups or more) grated Parmesan, preferably Parmigiano Reggiano
1 cup of flour
2 1/2 teaspoons of dried, ground or crushed rosemary
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
8 tablespoons unsalted butter, chilled and diced
1 egg white, lightly beaten
Rosemary leaves to garnish
Fleur de sel (or any good sea salt)

  1. Place the cheese, flour, dried rosemary, salt, cayenne pepper and butter in a food processor. Pulse 45 seconds, then run the machine continuously until the mixture begins to form lumps, about 1 minute or more.
  2. Shape the dough into a log 2 inches in diameter and 8 inches long. Wrap the log in plastic wrap and roll it several times on a countertop to make it compact. Place the log in the refrigerator until firm, 45 minutes or more. (The dough can be made ahead; store in the refrigerator for up to 2 days or freeze up to 2 weeks. Wrap the dough in plastic wrap, then in foil if frozen, and thaw in the oven. refrigerator before slicing.)
  3. To bake, place a rack in the center position and preheat the oven to 400 degrees F.
  4. With a sharp knife, cut 1/4-inch-thick slices from the log and place them an inch apart on a large, heavy baking sheet. Lightly brush the top of each circle with a little egg white. Firmly press 2 rosemary leaves with your fingers then use a rolling pin to press. Lightly sprinkle each crisp with a little fleur de sel and press the salt firmly with your fingers and then with a rolling pin.
  5. Cook the rounds until lightly browned, 10 to 12 minutes. Remove with a spatula on a cooling rack for 10 minutes. (Store cooled wafers in an airtight container for up to 5 days.)
  6. As a gift, arrange the chips in an airtight holiday container or stack them in a clear plastic bag or wrap them in clear plastic wrap and tie with a ribbon. You can include a note to the recipient that says, “Rosemary Parmesan chips are good at room temperature, or you can place them on a baking sheet and reheat in a preheated 350-degree F oven for 10 minutes.” Makes about 32 chips.

Note: Fleur de sel, a French sea salt, is available in gourmet stores and some supermarkets.

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