The first time I tasted these cookies was at the Manoir de Lan Kerellec, a hotel on the coast of northern Brittany; the next was when I made them myself in my Paris kitchen; and the third was a week later when I made them in the United States.
At Lan Kerellec, aperitifs are served on a terraced slope with a view of the pink granite coast and the sea. In a setting like that, anything might taste good, but these Parmesan galettes were scene-stealers. They were sharp at first, and mellow after. They were firm on the edges and so er at the center. They were remarkable.
And they seemed even more remarkable to me when the chef gave me the recipe: just Parmesan, our and butter, with a little salt, if you’d like. The dough is rolled into a log, chilled and sliced and baked. He baked his galettes in rings, as I often do, but they’re beautiful made in muffin tins and no less wonderful baked freestanding.
I made a small batch of these (half a recipe made 7) on the weekend in between other baking projects as it really doesn’t take too long. The dough comes together easily and is chilled in a log for an hour or so to make it easy to slice and bake. Though my log was pretty round, I baked the cookies in a muffin tin to keep them in shape. They are like a cheesy shortbread – melt-in-your-mouth-delicious! Perfect as an apéritif cookie!
Get the recipe for Dorie Greenspan’s Parmesan Galettes on page 424 of Dorie’s Cookies.
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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