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Epicurious

Parmesan Wafers

4.0

(18)

Active time: 10 min Start to finish: 35 min

Cooks' note:

• Wafers can be made 2 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature. *Available at cookware shops and Bridge Kitchenware (800-274-3435).

Recipe information

  • Yield

    Makes 8 wafers

Ingredients

1 1/2 cups coarsely grated Parmigiano-Reggiano (4 to 5 oz; do not use a food processor)
1 tablespoon all-purpose flour

Special Equipment

a nonstick baking pad such as Silpat*

Preparation

  1. Step 1

    Put oven rack in middle position and preheat to 350°F. Line a large baking sheet with nonstick pad.

    Step 2

    Stir together cheese and flour in a bowl. Make 4 mounds (about 3 tablespoons each) about 5 inches apart on baking sheet and spread each mound to form a 4- to 5-inch round.

    Step 3

    Bake until golden, about 10 minutes. Cool 2 minutes on baking sheet on a rack, then carefully transfer each wafer (they are very delicate) with a wide metal spatula to rack to cool completely.

    Step 4

    Stir cheese in bowl (to redistribute flour) and make 4 more wafers in same manner.

TagsCrackerParmesanCheeseDairySideStarterSnackBrunchDinnerNut FreeVegetarian5 Ingredients or FewerQuickEasyOven BakeGourmet
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