Sesame Asiago Crisps
289 people added this to their Recipe Box
Enjoy these delicious, buttery crisps with an aperitif or cocktails.
Servings: 36 crisps
Ingredients:
Sesame Asiago Crisps
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per crisp: about | - |
| cal | 60 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 4 g |
| fibre | trace |
| chol | 9 mg |
| sodium | 36 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 2% |
| vit A | 3% |
| folate | 5% |
Suggested Recipes
-
1/2 cup (125 mL) unsalted butter, softened
1 tsp (5 mL) each dijon mustard and sesame oil
1 cup (250 mL) shredded asiago cheese
1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) cornmeal
Pinch cayenne pepper
1 egg white
1/3 cup (75 mL) sesame seeds
Preparation:
Line 2 rimless baking sheets with parchment paper or leave ungreased.
In bowl, beat butter, mustard and oil until smooth; stir in cheese. In small bowl, whisk flour, cornmeal and cayenne; stir half at a time into butter mixture until smooth. Divide in half; form into 6-inch (15 cm) long logs. Beat egg white until frothy. Spread sesame seeds evenly on each of 2 pieces of waxed paper. Roll logs, 1 at a time, in egg white then in seeds. Wrap firmly; chill until firm, about 1 hour.
Cut into generous 1/4-inch (5 mm) thick slices; arrange, 1 inch (2.5 cm) apart, on pans. Bake in centre of 325°F (160°C) oven until darker on bottom, 15 minutes. Let firm up on pan for 3 minutes; transfer to racks and let cool.
In bowl, beat butter, mustard and oil until smooth; stir in cheese. In small bowl, whisk flour, cornmeal and cayenne; stir half at a time into butter mixture until smooth. Divide in half; form into 6-inch (15 cm) long logs. Beat egg white until frothy. Spread sesame seeds evenly on each of 2 pieces of waxed paper. Roll logs, 1 at a time, in egg white then in seeds. Wrap firmly; chill until firm, about 1 hour.
Cut into generous 1/4-inch (5 mm) thick slices; arrange, 1 inch (2.5 cm) apart, on pans. Bake in centre of 325°F (160°C) oven until darker on bottom, 15 minutes. Let firm up on pan for 3 minutes; transfer to racks and let cool.
Additional Information
- Make-Ahead
All these cookies can be layered between waxed paper in airtight container and stored for up to 1 week or frozen for up to 1 month.
This recipe is part of Canadian Living's 50-Day Holiday Countdown. Don't miss a day of our exclusive holiday recipes, baking tips, decorating ideas and more. Sign up today! >>
Already a member of My CL? Just sign in to your My CL account and update your Profile page to include Canadian Living's 50-Day Holiday Countdown.
Source
Holiday Celebrations: 2007
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »