Tomato Shortbread

Name: Tomato Shortbread
Ingredients: 1 cup all-purpose or almond flour; 1 cup all-purpose or almond flour; ½ cup (2 ounces) grated Parmesan cheese; 3 tablespoons tomato paste; ¼ cup Italian-seasoned sun-dried tomatoes in oil, drained and finely chopped; ¼ cup Italian-seasoned sun-dried tomatoes in oil, drained and finely chopped; ¼ teaspoon salt; ⅛ teaspoon ground cayenne pepper; ½ cup (8 tablespoons) cold butter, cut into pieces; 1 to 2 teaspoons water

Preparation info

Makes
4½ dozen

Difficulty
Easy

Appears in

Tomatoes

By Julia Rutland

Published 2021

About

Fans of cheese straws should try this yummy snack that packs more flavor! For more heat, double the cayenne. You can even make and freeze the dough logs up to 3 months and charm all of your last-minute guests. These make a great addition to fruit and cheese trays.

Ingredients

1 cup all-purpose or almond flour
½ cup (2 ounces)

Snack
Vegetarian

Method

Combine flour, cheese, tomato paste, sun-dried tomatoes, salt, and cayenne in a food processor. Pulse several times until well blended.

Add butter; pulse until dough comes together. If dough is still crumbly, add 1 teaspoon water at a time and process until a dough forms.

Roll dough into 2 (1- to 1¼-inch) logs and cover with plastic wrap. Refrigerate until chilled and firm.