Reviews (2)
Add Rating & Review
174 Ratings
5 star values:
21
4 star values:
29
3 star values:
77
2 star values:
39
1 star values:
8
Martha Stewart Member
Rating: 5 stars
07/21/2018
Love the flavor! Made a long, thin dough log so my yield included 40 crackers, baked for 25 min until edges were tinged brown. serrated knif to slice worked well. The Rosmary dipped in egg white elevates the look of these crackers.
Martha Stewart Member
Rating: 4 stars
03/22/2018
Delicious but not crisp. I suggest baking and serving only when you are ready to consume these. They become soft when stored.
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Parmesan-Rosemary Icebox Crackers
Recipe Summary
Yield: Makes 20 crackers
Ingredients
Ingredient Checklist
3/4 cup all-purpose flour
1 teaspoon coarse salt
Pinch of white pepper
2 teaspoons finely chopped fresh rosemary, plus extra sprigs for garnish
3 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely grated (2 1/2 ounces) Parmesan cheese
5 tablespoons sour cream
1 large egg white, lightly beaten
Cook's Notes
Crackers may be made a day ahead and kept in an airtight container at room temperature.
Gallery
Parmesan-Rosemary Icebox Crackers
Recipe Summary
Yield: Makes 20 crackers
Gallery
Parmesan-Rosemary Icebox Crackers
Parmesan-Rosemary Icebox Crackers
Parmesan-Rosemary Icebox Crackers
Recipe Summary
Yield: Makes 20 crackers
Recipe Summary
Yield: Makes 20 crackers
Yield: Makes 20 crackers
Makes 20 crackers
Ingredients
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon coarse salt
- Pinch of white pepper
- 2 teaspoons finely chopped fresh rosemary, plus extra sprigs for garnish
- 3 tablespoons chilled unsalted butter, cut into small pieces
- 1 cup finely grated (2 1/2 ounces) Parmesan cheese
- 5 tablespoons sour cream
- 1 large egg white, lightly beaten
Directions
Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. Process until dough comes together and is well combined.
Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool.
Cook's Notes
Crackers may be made a day ahead and kept in an airtight container at room temperature.
Cook’s Notes
Crackers may be made a day ahead and kept in an airtight container at room temperature.
Reviews (2)
Add Rating & Review
174 Ratings
5 star values:
21
4 star values:
29
3 star values:
77
2 star values:
39
1 star values:
8
Martha Stewart Member
Rating: 5 stars
07/21/2018
Love the flavor! Made a long, thin dough log so my yield included 40 crackers, baked for 25 min until edges were tinged brown. serrated knif to slice worked well. The Rosmary dipped in egg white elevates the look of these crackers.
Martha Stewart Member
Rating: 4 stars
03/22/2018
Delicious but not crisp. I suggest baking and serving only when you are ready to consume these. They become soft when stored.
Reviews (2)
Add Rating & Review
174 Ratings
5 star values:
21
4 star values:
29
3 star values:
77
2 star values:
39
1 star values:
8
Add Rating & Review
174 Ratings
5 star values:
21
4 star values:
29
3 star values:
77
2 star values:
39
1 star values:
8
174 Ratings
5 star values:
21
4 star values:
29
3 star values:
77
2 star values:
39
1 star values:
8
174 Ratings
5 star values:
21
4 star values:
29
3 star values:
77
2 star values:
39
1 star values:
8
- 5 star values:
- 21
- 4 star values:
- 29
- 3 star values:
- 77
- 2 star values:
- 39
- 1 star values:
- 8
Martha Stewart Member
Rating: 5 stars
07/21/2018
Love the flavor! Made a long, thin dough log so my yield included 40 crackers, baked for 25 min until edges were tinged brown. serrated knif to slice worked well. The Rosmary dipped in egg white elevates the look of these crackers.
Martha Stewart Member
Rating: 4 stars
03/22/2018
Delicious but not crisp. I suggest baking and serving only when you are ready to consume these. They become soft when stored.
Martha Stewart Member
Rating: 5 stars
07/21/2018
Love the flavor! Made a long, thin dough log so my yield included 40 crackers, baked for 25 min until edges were tinged brown. serrated knif to slice worked well. The Rosmary dipped in egg white elevates the look of these crackers.
Rating: 5 stars
Rating: 4 stars
03/22/2018
Delicious but not crisp. I suggest baking and serving only when you are ready to consume these. They become soft when stored.
Rating: 4 stars
All Reviews for Parmesan-Rosemary Icebox Crackers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Parmesan-Rosemary Icebox Crackers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
