Crispy Parmesan Cookies with Nigella and Sesame Seeds
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- Chef's knife
- Baking sheet
- Wire rack
INGREDIENTS
- 1¾ cups/240 grams all-purpose flour
- 7 ounces/200 grams unsalted butter, cold and cubed
- 1 cup/80 grams Parmesan cheese, grated
- ½ cup/50 grams Emmental cheese, grated
Coating (optional):
- 1 large egg, beaten
- 3½ tablespoons nigella seeds
- 1 cup sesame seeds
- ⅓ cup Parmesan cheese, grated
INSTRUCTIONS
- Preheat the oven to 355°F/180°C. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, butter, Parmesan, Emmental, and sesame seeds. Mix on medium-low speed just until a cohesive dough forms—do not overmix.
- Transfer the dough to a clean surface and divide it into three equal portions. Roll each portion into a compact log about 1½ inches (4 cm) in diameter. Wrap each log tightly in plastic wrap and freeze for 30 minutes, until firm.
- In a wide shallow bowl, combine the nigella seeds, sesame seeds, and Parmesan flakes.
- Unwrap the dough logs. Using a pastry brush, coat each log evenly with beaten egg. Roll each log in the seed mixture, pressing gently so the coating adheres well.
- Using a sharp knife, slice each coated log into ¼-inch (6 mm) rounds. Arrange the slices on the prepared baking sheet, spacing them about ½ inch (1 cm) apart. The cookies will not spread much.
- Bake for 15 minutes, or until golden and crisp around the edges. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
FAQ
Can I prepare the dough in advance?
Yes, the dough for parmesan cookies can be prepared in advance and stored in the freezer for up to 2 weeks. After mixing the dough and shaping it into logs, wrap each log tightly in plastic wrap and place in a freezer-safe bag or container. When ready to bake, allow the dough to sit at room temperature for 5–10 minutes—just enough to slice easily. Then continue with the egg wash, coating, slicing, and baking.
Can I freeze the baked parmesan cookies?
You can freeze fully baked parmesan cookies. Once completely cooled, place them in a single layer on a tray to freeze individually. Then transfer them to an airtight container or freezer-safe bag with parchment between layers to prevent sticking. They can be frozen for up to 1 month. To serve, reheat them in a 300°F/150°C oven for 5 to 7 minutes to restore crispness.
What is the best way to slice the dough cleanly?
Use a sharp chef’s knife or a serrated knife if the dough is very firm. Chilling the dough in the freezer helps maintain its shape during slicing. If the dough starts to crumble or squash, let it sit at room temperature for 2–3 minutes before continuing. Make sure the coating is firmly pressed onto the surface of the log before slicing to keep the crust intact. Avoid using a sawing motion; instead, press down smoothly and evenly for uniform slices.
How Can I make these cookies gluten-free?
Substitute the all-purpose flour with a high-quality gluten-free flour blend that includes a binding agent like xanthan gum. Choose a blend designed for 1:1 baking swaps. Keep in mind that gluten-free dough may be more delicate, so chilling is even more important to help with slicing and shaping. The texture may be slightly more crumbly, but the overall flavor of the parmesan cookies will remain savory and satisfying, especially with the sesame and nigella seed crust.
What can I serve with parmesan cookies?
Parmesan cookies pair well with a wide range of appetizers and drinks. Serve them alongside olives, cured meats, or soft cheeses for a savory spread. They also complement wine and cocktails well, especially dry white wines or sparkling varieties. These parmesan cookies can also be served with creamy soups—like tomato, mushroom, or butternut squash—for an elegant starter.
Can I substitute other seeds for sesame and nigella?
You can substitute other seeds if you don’t have sesame or nigella on hand for parmesan cookies. Poppy seeds, flax seeds, or finely chopped sunflower seeds offer similar crunch and visual appeal. If you want a stronger flavor, try using crushed fennel seeds or caraway, but use them sparingly so they don’t overpower the Parmesan. You can also mix different seeds to create your own crust blend. Just make sure the seeds adhere well to the dough by brushing it thoroughly with egg wash before rolling in the coating mixture.
Why is the butter cubed and cold for parmesan cookies?
Using cold, cubed butter in parmesan cookies helps create a tender, flaky texture, especially important in short-style doughs. Cold butter resists melting during mixing, which allows small pockets of fat to remain in the dough. These pockets create a light and crisp texture as the cookies bake. Soft or melted butter would blend too fully with the flour, resulting in dense, greasy cookies. Cubing the butter before mixing also ensures it distributes evenly throughout the dough without overworking or warming the mixture, which could compromise the final structure.
How do I know when parmesan cookies are fully baked?
Parmesan cookies are done when their edges turn golden and they feel slightly firm to the touch, typically after 15 minutes at 350°F/180°C. They should not look pale or doughy in the center, though they will continue to firm up slightly as they cool. Because these cookies don’t spread much, checking the bottom for an even golden color is a good visual cue. Avoid overbaking, which can lead to a dry or bitter taste from the cheese and seeds. Let them rest on the tray for a few minutes before transferring to a rack.
