Parmesan Rosemary Icebox Crackers


  • 3/4 C all-purpose flour
  • 1 tsp. coarse salt
  • Pinch white pepper
  • 2 tsp. finely chopped fresh rosemary, plus extra sprigs for garnish
  • 3 Tbsp. chilled unsalted butter, cut into small pieces
  • 1 C (2 1/2oz.) finely grated parmesan cheese
  • 5 Tbsp. sour cream


Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture
resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each
time to combine. Process until dough comes together and is well combined. Transfer dough to a work surface. Shape
dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours. Heat oven to 325°. Slice
chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg
white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. Bake immediately, rotating
sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool. Crackers
may be made a day ahead and kept in an airtight container at room temperature.

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