- 36
- 25 mins
- 115 mins
Ingredients
- 1/2 cup (125 mL) butter, softened
- 1 cup (250 mL) granulated sugar
- 2 eggs
- 1 tsp (5 mL) vanilla
- 2-1/2 cups (625 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1/4 tsp (1 mL) salt
- 2-1/3 cups (575 mL) grated parmesan cheese
- 1 cup (250 mL) chopped dried figs
- 2/3 cup (150 mL) chopped walnuts
- 1 tbsp (15 mL) chopped fresh rosemary
- 1 egg white
Preparation
Step 1
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. Whisk together flour, baking powder and salt; stir into butter mixture, in 2 additions, just until combined.
Stir together dough, 2 cups of the Parmesan cheese, the figs, walnuts and rosemary (if using) until combined. Divide dough in half.
On lightly floured surface, shape each half into 12-inch (30 cm) long log. Place, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheet; press to flatten slightly. Stir egg white with 1 tsp water; brush generously over tops of logs.
Bake in 325 F (160 C) oven just until light golden and firm to the touch, about 35 minutes. Let cool on pan on rack for 10 minutes.
Transfer logs to cutting board. Using sharp chef 's knife, cut diagonally into 1/2-inch (1 cm) thick slices. Stand slices upright, about 1/2 inch (1 cm) apart, on baking sheet. Sprinkle tops with remaining Parmesan cheese.
Bake in 300 F (150 C) oven until almost dry, about 35 minutes. Transfer to rack; let cool completely.
Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.