Parmesan Rosemary Crackers
Makes about 20 crackers.
3/4 cup gf flour
1 teaspoon kosher salt
Dash of white pepper
2 teaspoons fresh rosemary, finely chopped
3 Tablespoons cold unsalted butter, cut into small pieces
1 cup Parmigiano-Reggiano cheese, grated
5 Tablespoons sour cream
1 large egg white, lightly beaten
Rosemary sprigs for garnish
Using a food processor, combine gf flour, salt, white pepper and rosemary together and pulse until blended. Add butter and pulse until mixture resembles coarse meal. Add Parmigiano-Reggiano cheese and pulse until combined. Add 1 tablespoon sour cream at a time, pulsing between each addition. Process until dough comes together and is thoroughly combined.
Lay a sheet of plastic wrap on a work surface. Transfer dough to plastic wrap and shape into a 2-inch wide log. Wrap log with plastic wrap and refrigerate for at least 24 hours.
Preheat oven to 325°F.
Slice dough into 1/4-inch slices. Transfer crackers to a baking sheet. Dip a sprig of rosemary into the egg white and place on top of each cracker. Bake until crackers are golden and firm in centers, about 25-30 minutes.
Transfer to a cooling rack to cool. The crackers may be made a day ahead of time and kept in an airtight container at room temperature.