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Dairy
Easy
36 Servings
Allergens 
2 Hours, 35 Minutes
Diets
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
3/4 cup (160 grams) cold butter, cut into cubes
3 and 1/2 ounces (100 grams) almond flour
3 and 1/2 ounces (100 grams) all-purpose flour
1/2 teaspoon salt
2 egg yolks or 1 large egg
3 and 1/2 ounces (100 grams) grated Parmesan cheese, or any yellow cheese
5 ounces (150 grams) mascarpone cheese or cream cheese
3 and 1/2 ounces (100 grams) farmer’s cheese
5 ounces (150 grams) Kashkaval cheese (if you can’t find Kashkaval, substitute feta cheese such as Ta’amti)
microgreens, to garnish
In a food processor, combine butter, almond flour, all-purpose flour, Parmesan, and salt until a crumbly mixture forms.
Add egg yolks and process to form a dough.
Refrigerate dough about two hours.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with parchment paper and set aside.
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.
Place discs on the prepared baking sheet. Bake about 15 minutes, until golden.
In a food processor, combine mascarpone, farmer’s cheese, and Kashkaval until smooth and creamy.
Transfer cheese topping to a piping bag fitted with a round tip.
Pipe onto the baked sablé discs.
Garnish with microgreens.
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