Parmesan Crackers

Crumbly, salty and oh so cute!

I usually serve those adorable little Parmesan crackers as appetizers but they are great on caesar salads too! Their texture is nice, soft and crumbly at the same time; they melt in your mouth. Their saltiness and deep aromas come from the anchovies and cheese. They are surely addictive.
The recipe calls for anchovy filets. Don’t worry! Use good quality anchovies and the crackers will be delicious. It adds a layer of flavor and give these cute little squares the right amount of saltiness you need in a bite while enjoying a drink.

As a test, I got a friend of mine who dislikes both ingredients to try them: “Oh wow! They’re really good… You just made me eat anchovies!”

You can prepare them a day in advance and store them in an airtight container.

Bon Appétit!



Parmesan Crackers

recipe credits: Rafaella Sargi
makes about 60 crackers

2 ½ oz (70 g) all purpose flour
2 oz (60 g) unsalted butter, cold and cut into small cubes
1 oz (30 g) freshly grated Parmesan Cheese
4 anchovy filets (drained from their oil)
½ teaspoon black pepper

Scale and prep all the ingredients.
You will need a food processor fitted with the blade attachment, food safe plastic wrap, 2 cookie sheets lined with parchment paper, parchment paper, a cookie cutter or a pizza wheel and a rolling pin.

In the bowl of a food processor, combine all the ingredients and pulse until the texture is crumbly. Empty the food processor content on a clean working surface and quickly work the dough by hand until compact and smooth. Cover the dough in plastic wrap and let it rest in the fridge for 20 minutes.

Heat the oven to 400F (200C).

Roll out the dough between two sheets of parchment paper to an even thickness (around ¼ inch / 0.5 cm). Using a fluted pastry wheel, cut the rolled out dough into small squares and place the crackers on a baking sheet leaving some space between each square. Bake in a hot oven for about 5 to 7 minutes, or until the edges start to brown.

Remove from the oven and let the crackers cool down on the baking sheet for 10 minutes than transfer them to a wire rack until completely cool.

They keep for a few days in an airtight container.

recipe adapted from Apéro: Recettes et Variations Côté Cuisine. Marabout.