Blue Bottle Coffee Parmesan Shortbread with Fennel and Sea Salt
After reading the article in Bon Appétit last month on awesome baked goods in the best coffee bars in the US, I thought it was time to try Blue Bottle Coffee’s Parmesan Rosemary Shortbread, which was one of the featured goods.
I’ve had a few other baked goods at Blue Bottle Coffee, all excellent, but my go-to is their waffle, which is absolutely divine, so I don’t often try anything else.
During lunch one day I headed over to the San Francisco Ferry Building for a much-needed break and ordered the Parmesan Shortbread and a cappuccino. The shortbread was soft, with a slight crunch from the sea salt and fennel seeds. The savory Parmesan works well with the slightly sweet, anise flavor of the fennel seeds. This shortbread would work equally well with a drip coffee or espresso, as it did with my cappuccino. It’s also a nice option if you want a baked good, but are not craving a sugary sweet treat. So, if you’re at Blue Bottle Coffee, give this pastry a try.
I’m hoping to make these within the next few weeks using the recipe from Bon Appétit, so stay tuned for the blog post.
This cookie is based on the basic 1-2-3 Cookie Dough ratio – 1 part sugar, 2 parts butter, 3 parts flour. (Read more about cooking ratios here, Ratio by Michael Ruhlman). Any type of cookie can be created based on this common ratio. I was going to add poppy seeds, but was out. (Ah well, next time). If you take out the vanilla, lemon zest, and salt, you have a plain shortbread cookie. You can vary this recipe by adding in poppy seeds, rolling the cookie in ground nuts, changing out the flavoring extract, using some brown sugar in place of granulated sugar, etc. This basic ratio will always give a shortbread cookie though. (more…)