These cookies are surprisingly rich and light at the same time. Served with cheese and grapes, they are the perfect ending to a multicourse dinner.
Recipe information
Yield
makes about 5 dozen
Ingredients
Preparation
Step 1
In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, baking soda, table salt, and sugar on low speed to combine. Add the butter, one piece at a time, beating until the mixture resembles coarse meal. Add the mascarpone, and beat just until a soft dough forms, scraping down the sides of the bowl as needed.
Step 2
Turn out the dough onto a clean work surface. Divide in half, and shape each into a flattened square; wrap each in plastic. Refrigerate at least 1 hour or overnight.
Step 3
On a well-floured work surface, roll out each piece of dough into a 13-inch square about 1/8 inch thick. Stack squares between parchment paper, and place on a baking sheet; chill in freezer until firm, about 25 minutes.
Step 4
Preheat the oven to 350°F. Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together the egg and 1 tablespoon water. Remove one dough square from the freezer, and brush the entire surface with egg wash. Using a pizza wheel or sharp knife, cut the dough into triangles.(They should be roughly the same size, but the shapes don’t have to be uniform.) Repeat with remaining dough square.
Step 5
Transfer the dough pieces to the prepared baking sheets, about .inch apart. Sprinkle with caraway seeds and coarse salt. Bake, rotating sheets halfway through, until crisps are golden brown, 15 to 18 minutes. Transfer to a wire rack to cool completely. Crisps can be kept in an airtight container at room temperature for up to 3 days.
Savory Caraway-Cheese Crisp how-to
Step 6
After the dough has been rolled out very thin, it is cut into irregular triangles using a pizza wheel.
Step 7
The triangles are brushed with egg wash and sprinkled with caraway seeds and salt before baking.
