Biscuits de Fromage

Total Time Prep: 25 min. + chilling Bake: 10 min./batch + cooling
Yield about 1-1/2 dozen
Test Kitchen Approved
Sophistication radiates off these biscuits de fromage, from the chunks of nutty pecorino and pistachios to the fresh thyme, dried figs and honey filling—all in one cookie.

Ingredients

  • 1/3 cup unsalted butter, softened
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 2 large egg yolks, room temperature
  • 1 cup all-purpose flour
  • Water, optional
  • MIX-INS:
  • 1/2 cup dried figs, stems removed, chopped
  • 1/4 cup pistachios, chopped
  • 1/4 cup diced pecorino Romano Parmesan cheese
  • 1 teaspoon fresh thyme sprigs
  • FILLING:
  • 1/4 cup honey

Directions

  1. In a large bowl, cream butter, sugar, salt and egg yolks until smooth. Gradually beat in flour. Add in mix-ins. If dough seems dry, add water by tablespoonfuls until dough holds together when pressed.
  2. Divide dough in half; shape each into a 5-in.-long roll. Wrap and refrigerate 1 hour or until firm.
  3. Preheat oven to 350°. Unwrap and cut dough crosswise into 1/8- or 1/4-in. slices. Place 1 in. apart on parchment-lined baking sheets. Bake 8-12 minutes or until edges are light brown. Cool on pans for 5 minutes; transfer to wire racks to cool completely.
  4. If desired, whip honey until light and fluffy. Spread honey on bottoms of half the cookies; cover with remaining cookies.

Nutrition Facts

1 sandwich cookie: 111 calories, 5g fat (3g saturated fat), 30mg cholesterol, 61mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 2g protein.

I drew inspiration from a tartine I made over the summer that I loved, with a nice mix of sweet and savory: cheese, figs, pistachios, a drizzle of honey, and a sprinkling of fresh thyme. All those flavors in one small sandwich cookie—how can you go wrong? —Elizabeth Tittle, Garfield Heights, Ohio
Recipe Creator

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