I’ve named these little gems cookies, but they are savory of course (with just a hint of sweetness) with the intent to snack on with a nice glass of white wine (or red, but I think that a nice white would be best with these). Also, it’s nice because you can actually make a couple logs, stash them in the freezer and bake them up as you see fit. The recipe makes about 100 little (1 1/2 inch) cookies, which is just enough for a handful for 4-6 people … great for a small gathering.
1/2 cup slivered almonds
3 tablespoons sugar
2 tablespoons finely chopped rosemary
2 cups all-purpose flour
1/3 cup freshly grated parmesan
1/2 teaspoon salt
2 sticks cold unsalted butter, diced
2 large eggs yolks, beaten
Directions
Preheat the oven to 350F. Spread the almonds in a pie plate and toast for about 10 minutes, until golden. Turn off the oven and let the almonds cool.
In a bowl, rub the sugar with the rosemary until moist and aromatic. In a food processor, combine the rosemary sugar with the almonds, flour, cheese and salt and pulse until the almonds are coarsely chopped. Add the butter and pulse until the mixture resembles a coarse meal. Add the egg yolks and pulse until large clumps of dough form. Turn the dough out onto a work surface and knead gently until it comes together. Divide the dough in half and form into a rough log shape. Place dough on parchment and use the parchment to help roll the dough into a smooth log that is about 1 1/2 inches in diameter. Repeat with other half of dough. Freeze dough logs for 30-45 minutes or refrigerate for 4 hours, until firm.
Again, preheat the oven to 350F. Line baking sheets with silpat or parchment paper.
Slice log into 1/4 inch thick cookies. Arrange the cookies about 1 inch apart on the prepared baking sheets. Bake the cookies for 12-15 minutes, until they are just firm and lightly golden. Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. Serve with a light wine, or with fig chutney along with other cheese or fruit.
