Rosemary-Parmesan Coins

Rosemary-Parmesan Coins
Photo by Scott Phillips


  • 1 generous Tbs. finely grated lemon zest (from 1 to 2 lemons)
  • Kosher salt for sprinkling (optional)
  • 4 oz. (½ cup) unsalted butter, cut into ½-inch pieces, chilled
  • 2 Tbs. fresh lemon juice
  • 2-½ tsp. coarsely chopped fresh rosemary
  • 6 oz. (1-1/3 cups) all-purpose flour
  • 1 tsp. table salt
  • + 3 more ingredients
    • 1 oz. (¾ cup lightly packed) freshly finely grated Parmigiano Reggiano
    • 1 large egg yolk
    • ¼ tsp. coarsely ground black pepper

Combine the flour, cheese, lemon zest, rosemary, salt, and pepper in a food processor. Process until just blended. Add the butter pieces and pulse until the dough resembles coarse crumbs. Stir the yolk and lemon juice together with a fork and drizzle over the mixture. Pulse until the dough begins...

View full recipe at Fine Cooking


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