Parmesan Sablé Discs with Cheese Topping

Efrat Libfroind Efrat Libfroind
Leave a review

This sablé dough is one of my favorites, and I often use it as the basis for savory cookies. The crunchiness of the pastry and melt-in-your-mouth creaminess of the cheese make a fantastic combination. Don’t omit the Kashkaval cheese if at all possible – it gives the cheese topping a delicious, tangy flavor.

 

Yield: 36 pieces

2h 35m 36
Easy Vegetarian Pescatarian Dairy

Contains: Gluten, Dairy, Wheat, Tree nuts, Egg

Directions

Prepare the Sablé Discs

  1. In a food processor, combine butter, almond flour, all-purpose flour, Parmesan, and salt until a crumbly mixture forms.

  2. Add egg yolks and process to form a dough.

  3. Refrigerate dough about two hours.

  4. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with parchment paper and set aside.

  5. On a floured surface, roll out dough to about one-third inch (one centimeter) thick. Use a cookie cutter to cut discs that are one and a half inches (four centimeters) in diameter.

  6. Place discs on the prepared baking sheet. Bake about 15 minutes, until golden.

Prepare the Cheese Topping

  1. In a food processor, combine mascarpone, farmer’s cheese, and Kashkaval until smooth and creamy.

Assemble

  1. Transfer cheese topping to a piping bag fitted with a round tip.

  2. Pipe onto the baked sablé discs.

  3. Garnish with microgreens.

Tips:

I highly recommend weighing your ingredients for this recipe. If you do not own a digital scale, three and a half ounces of almond flour is about one cup plus one tablespoon. Three and a half ounces of all-purpose flour is about three-quarters of a cup plus one tablespoon.

Suggested Recipes

Explore

apps cheese topping crackers dairy dairy kiddush Efrat Libfroind farmer cheese farmers' cheese kashkaval cheese mascarpone cheese milchig Parmesan cheese
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments