Is there anything still green in the garden pots as winter struggles toward the sun warmth of spring?  Parsley is usually still valiantly thriving—and the workhorse of the herb pots, rosemary, is dependably providing flavor and fragrance for the kitchen, season after season.  Shortbread brings to mind sugary, rich cookies—holiday treats.  But savory shortbread is every bit as delicious, adding a luxurious indulgence to the aperitivo hour.  And a special bonus for the chef—-the wonderful aromas as these shortbreads are prepared, the toasting almonds and the fresh rosemary. This recipe makes 2-3 dozen, but is easily doubled.  Shortbreads freeze well.

  • 1 stick butter, sliced
  • ¼ cup toasted, ground almonds
  • 1 cup flour
  • 1 1/2 tblsp sugar
  • 1 heaping tbsp finely chopped rosemary
  • 2 tblsp grated Parmesan cheese
  • 1 egg

Toast and grind the almonds (sliced almonds work fine), and finely chop the rosemary. Rub the sugar and chopped rosemary between your fingers until very aromatic and moist.  In a food processor combine all but the egg, and pulse until mixture is combined and looks like dry oatmeal.  Add egg and pulse until dough forms clumps.  On lightly floured board, gather dough into ball, wrap in wax paper and refrigerate for an hour or so.  Roll about 1 tsp dough into balls between your palms, and set on parchment covered baking tray.  Press flat with sugar covered bottom of glass—leave space between shortbreads.  Bake in pre-heated 350’ oven for 15-20 minutes, until golden.    

The Kitchen Hive

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