Walnut and Parmesan Biscuits
- Makes20 biscuits
- Cook Time2¾ hours
- Active time plus cooling25 minutes active, plus cooling
These savory cookie-like biscuits are our adaptation of the ones Oana Udrea, chef at Meșendorf 65 in the Transylvania region of Romania, made to serve with her caraway soup. The dough, which comes together easily by hand, is formed into a log, then chilled and sliced into coins, like classic refrigerator cookies. We prefer to crush the seeds using a mortar and pestle, as it allows greater control over their texture, but they can also be pulsed in an electric spice grinder. Either way, all three type of seeds can be combined before processing. The biscuits also are great on a cheese or charcuterie board.
Don’t over-mix the dough after turning it out of the bowl. Use a light kneading action just until all the bits have been incorporated and the dough is fully cohesive.
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