Parmesan Shortbread with Fennel and Sea Salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoons kosher salt
- 2 cups all-purpose flour plus more
- 1 cup finely grated Parmesan (about 2 ounces)
- 1 tablespoon fennel seeds
- 1 teaspoon Maldon sea salt or other coarse salt
- 2 tablespoons extra-virgin olive oil
- This recipe is vegetarian
- Cooking & Baking
- All-purpose flour plus more (2 cups)
- Black pepper, freshly ground (1 teaspoon)
- Fennel seeds (1 tablespoon)
- Kosher salt (3/4 teaspoons)
- Maldon sea salt or other coarse salt (1 teaspoon)
- Olive oil, extra-virgin (2 tablespoons)
- Powdered sugar (1/2 cup)
- Dairy
- Butter, unsalted (1 cup)
- Parmesan (1 cup)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published February 27, 2012 (11 months ago).
79 people saved this recipe.
