Savory turmeric cookies, an easy and quick recipe for a tasty snack to accompany your aperitifs, to serve alone or as a side dish with vegetables, cheeses, and cold cuts. You can also prepare them a few days in advance as they keep perfectly for 4/5 days without losing their flavor, just put them in a box, store in the fridge and take them out just half an hour before serving.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 30 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 3 1/2 tbsp butter
- 3 1/2 tbsp ricotta
- 2 oz Grana Padano cheese, grated
- 1 pinch fine salt
- to taste mixed peppercorns
- 1 tbsp turmeric powder
Tools
- 1 Stand Mixer
- 1 Bowl
- 1 Baking Tray
- 1 Spatula
- 1 Parchment Paper
- 1 Plastic Wrap
Preparation Savory Turmeric Cookies
In the stand mixer bowl, pour the flour along with 40 g of butter cut into pieces.
Start the mixer and work until the two ingredients are blended.
You will get a crumbly dough.
Let it rest for a few minutes.
Meanwhile, in a bowl, work the ricotta, grated Grana, and 10 g of butter melted in the microwave.
Mix well, add a pinch of salt, and a grind of fresh pepper.
Then add the cheese cream to the butter and flour mixture, add the turmeric and work until everything is well blended.
When the cookie dough is ready, pour it onto the work surface and compact it with your hands, giving it a salami shape about 1.2 inches per side. Then wrap the salami in plastic wrap and let it rest in the refrigerator for 2/3 hours.
After the resting time, take your salami and cut the cookies about a quarter inch thick.
Line a baking tray with parchment paper and arrange the cookies so they do not touch during baking.
Bake at 356°F for 20 min.
Remove from the oven and let them rest for about ten minutes before serving.And voilà… your savory turmeric cookies are ready to serve
Useful Tips
As I mentioned at the beginning, you can store the cookies for 4/5 days, just put them in a container with a lid and store them in the fridge. Before serving, let them sit at room temperature for about half an hour, just enough time to lose the chill from the fridge.
I advise against reheating them in the microwave as they lose their crispness and partly the flavor.
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