Graham cracker crusts are never crispy enough for me, and I’m not a fan of soggy crusts. I developed this crunchy cookie to serve as a bed for my Key Lime Parfait (page 26). It will garnish any ice cream, and it could be the start of a terrific s’more. Because it’s not overly sweet, you could also serve it with cheese.

　　

Ingredients

makes about sixteen 2 1/2-inch cookies

　　6 tablespoons (85g) unsalted butter, melted

　　1 1/4 cups plus 3 tablespoons (142g) graham cracker crumbs

　　1/4 cup (50g) sugar

　　6 tablespoons (47g) all-purpose flour

　　2 large eggs, lightly beaten

　　

Step 1

Combine the butter, graham cracker crumbs, and sugar in the bowl of a standing mixer fitted with the paddle. Beat at medium speed until crumbly. Add the flour and eggs and mix on low speed just until blended.

　　

Step 2

Dump the dough onto a floured work surface and shape it into a brick. Wrap in plastic and refrigerate for at least 1 hour.

　　

Step 3

Heat the oven to 375°F or 350°F on convection. Line a baking sheet with a Silpat or parchment.

　　

Step 4

Roll the dough between two sheets of parchment to 1/8 inch thick. Cut with a 2 1/2-inch cutter and place on the baking sheet. Reroll the scraps and cut out a few more rounds.

　　

Step 5

Bake until golden, 12 to 13 minutes. Let cool.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__