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Parmesan Sables

If you’re a lover of rosemary and almonds (like me), I suggest you give these Parmesan Sables a try. I don’t think you’ll be sorry, but be warned…you might not be able to stop eating them.

Parmesan Sables Recipe

Parmesan sables are easy to make and would make a nice addition to a cheese and wine party, or appetizer party.


1 1/3 cups all-purpose flour
1 cup toasted, ground, almonds
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 tablespoon chopped, fresh rosemary
1/8 teaspoon ground cayenne pepper
1/4 teaspoon fresh cracked black pepper
8 tablespoons, chilled butter cut into chunks
ice water
Kosher salt for sprinkling (optional)

-In a food processor, grind up the almonds to a relatively fine consistency (but not powder).
-Add the ground almonds to a dry skillet and over medium heat, toast the almonds lightly (stirring occasionally) to develop their flavor. They toast up fast so be mindful not to burn them.
-In the food processor, add the flour, cheese, toasted almonds, salt, pepper, cayenne, and rosemary.
-Pulse for a few seconds to combine the ingredients.
-Add the cold, cut up butter and again pulse several times to distribute the butter evenly throughout the mixture.  At this point, the dough will almost look like damp sand.
-Add the cold water by scant tablespoons until the dough just hardly comes together, but isn’t quite a ball of dough (you’re looking for a dryer consistency, but one that will form together when squeezed in your hands).
-Dump the moist crumbs onto an un-floured counter and gather it into a pile.
-Working with the palm of your hand, press and smear the dough to “knead” and bring it together into a rough ball.
-Carefully roll the dough into a long log (pressing it together if it’s wanting to crumble on you) and wrap it in plastic and place in the fridge to chill for at least 2 hours (this dough can be made in advance up to 2 days before slicing and baking).
-When your dough has sufficiently chilled, unwrap and carefully slice, using a serrated knife it into 1/4″ slices.
-Place your slices about an inch apart on a parchment-lined baking sheet.
-Preheat your oven to 375 degrees and position your rack in the center of your oven.
-Sprinkle your slices with kosher salt and bake for 16-18 minutes until very slightly browned on the bottom.
-Remove from the oven and serve warm or at room temperature to the utter delight of your family and friends!


I think these would be pure perfection on a buffet table along with some great wines and cheeses.

Or just standing at the kitchen table gobbling them up right off the cooling rack! Joking. Not joking!

Parmesan Sables Recips

Until we bake again,

Lemon Custard Cream Cookies
Corn Fritters with Adobo Sauce

Robert Richards Recipes

Monday 2nd of April 2012

This is exactly the type of recipe I was looking for to make for my friends who will be visiting this weekend. So, thanks for the recipe and I'm anxious to make it!


Thursday 29th of March 2012

I can't believe how UNREAL this blog is!! It is AWESOME. Period.

All the colours, the recipes *drrooool* I can't wait to show my brother when he gets back (especially the custard cream recipe as custard creams are his ultimate favourite biscuits and of which I am positive will take centre stage during our Easter Sunday Lunch! ;) )

Really, thanks for creating, posting, sharing such amazing recipes. I'm so glad I stumbled upon your blog and I will definitely be a frequent visitor as I love cooking, colours and all things fun!



Wednesday 28th of March 2012

Oh but these looks very appetizing indeed. I can definitely picture them with cheeses, even cheese spread on them like melted brie! Must remember to save this recipe and try them. I love almonds and rosemary and have never had them combined before.


Wednesday 28th of March 2012

Thanks much for the comments. If you ever make them, please stop back and tell me how they worked for you and if you liked them, ok? That would be so great.


Wednesday 28th of March 2012

You really should Callye. The flavors of these are quite mouth watering. They're going to be some of my 'go to' favorite appetizers from now on.