[I could not find this recipe on Martha’s site to link to. Here’s why I don’t include the recipes in my posts.]
These are great!
The dough comes together fairly quickly; nothing too complicated here.
Into the dry ingredients go butter and mascarpone cheese.
And what you get is a nice, soft, buttery dough.
You halve the dough and flatten into two discs, wrap, and chill.
These are then rolled out into the sheets from which you’ll cut the crisps. It wasn’t easy for me to roll it out – the dough cracks and sticks, at least it did for me. The thinner the dough, the better, I think, so I would recommend making four smaller discs and really rolling them from the center out with as much strength as you’ve got.
The smaller discs would yield smaller sheets as well, so you wouldn’t have to trim the edges before putting them on a pan to chill in the freezer.
After chilling in the freezer, you prepare the dough sheets for cutting and baking. They are brushed with an egg wash, cut into angular pieces, and then sprinkled with caraway seeds and course salt.
Into the oven they go and it’s smooth sailing from here. They bake up so nicely, getting golden brown around the edges.
These are certainly a savory “cookie,” but would still make for a great dessert item. They remind me a lot of pumpernickel bread because of the caraway but they also have such a rich, buttery flavor that are solidly in the “treat” category for me. You can also get a bit of the tang from the mascarpone cheese.
The texture is flaky and crisp on the outside. The thinner the crisp, the crispier it is. The thicker it is, the more like a dense cookie it is.
The recipe makes a lot of them too, so be sure you’ve got a bunch of people to share them with. I was kind of shocked at how many you end up with. And after a day or two they aren’t as good, so eat them up quickly.