Parmesan Thyme Crisps

parmesan thyme crisps



      • 2 cups grated  Parmigiano-Reggiano (about 6 ounces)
      • 1 stick (8  tablespoons) unsalted butter,  softened
      • 1large egg  yolk
      • 1 cup all-purpose flour
      • 1 1/2 tablespoons fresh thyme  leaves


Blend cheese, butter and yolk in a food processor until forms a ball. Add  remaining ingredients and pulse  until mixture just forms a dough. Form into 2 (8-inch) logs, then wrap in  plastic and chill until firm, about 45 minutes.

Preheat oven to 350F with rack in upper and lower thirds. Line 2 large baking  sheets with parchment paper, securing edges of parchment to sheets with dabs  of butter.

Cut logs into thin slices (1/8-inch thick) and arrange about 1 inch apart on  baking sheets. Bake, switching positions of sheets halfway through baking, until  golden, 10 to 12 minutes. Immediately transfer crisps to racks to  cool.

Make ahead: Dough logs can be chilled up to 1 week. Crisps can be made 3 days  ahead and kept in an airtight container separated with parchment at room  temperature.

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