Parmesan Shortbread with Fennel and Sea Salt

Parmesan Shortbread with Fennel and Sea Salt
Photo by William Abranowicz


  • ½ cup powdered sugar
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Maldon sea salt
  • 1 cup Parmesan cheese, freshly grated
  • 1 tablespoon fennel seeds
  • 2 cups all-purpose flour
  • + 2 more ingredients
    • 1 cup unsalted butter
    • ¾ teaspoon kosher salt

Using an electric mixer, beat butter in a medium bowl on low speed until smooth, 1-2 minutes. Add powdered sugar, pepper, and kosher salt. Reduce speed to medium and beat, occasionally scraping down sides of bowl, until light and fluffy, 4-5 minutes. Add flour and cheese. Reduce mixer speed to lo...

View full recipe at Epicurious


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