| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1993 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Finely grated fresh Parmesan; (about 1/4 pound) |
| 3/4 |
c |
All-purpose flour |
| 1 |
ts |
Freshly grated lemon zest |
| 3/4 |
ts |
Coarsely ground black pepper plus |
|
|
; additional for sprinkling thecrackers |
| 1/2 |
|
Stick cold unsalted butter; cut into bits (1/4 |
|
|
; cup) |
| 1 |
tb |
Plus 2 teaspoons water |
| 1 |
ts |
Fresh lemon juice |
INSTRUCTIONS
In a bowl stir together the Parmesan, the flour, the zest, and 3/4 teaspoon
of the pepper and with a pastry blender blend in the butter until the
mixture resembles coarse meal. Make a well in the center, add the water and
the lemon juice, and combine the mixture with fork until it just forms a
dough. On a work surface knead the dough until it is just combined,
transfer it to a sheet of wax paper, and using the wax paper as a guide
form it into an 11- by 1 1/2-inch squared-off log. Chill the dough, wrapped
in the wax paper, for 1 hour, or until it is firm enough to slice. (The
dough may be made 2 days in advance and kept wrapped well and chilled.)
Preheat the oven to 375F. Cut the dough into 1/4-inch-thick slices, arrange
the slices 1 inch apart on baking sheets, and bake them in batches in the
middle of the oven for 10 minutes, or until they are golden around the
edges. Transfer the crackers carefully with a spatula to a rack, let them
cool, and sprinkle them with the additional pepper.
Makes about 44 crackers.
Gourmet May 1993
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