Aroma Pecorino Romano Crisps

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These crisps are a wonderful addition to any meal, serve them with as a snack with pepperoni and cheese, or as a side with your soup. They are an all-purpose crisp that has amazing flavor.

Nicky D Cooks


  • 1 ½ cups flour, plus more for rolling (Gluten Free All Purpose Flour can be substituted for a GF version)
  • Stick of butter (½ cup) cold butter
  • 3 tablespoons AROMA Italian Seasoning
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 4 to 6 tablespoons ice water
  • Pecorino Romano Cheese for garnishing
  • 1 Egg (lightly beaten with a few teaspoons of water for an egg wash)


  1. Preheat oven 350 degrees.
  2. Add flour, sugar, salt and AROMA Italian Seasoning to a food processor. Pulse several seconds until combined.
  3. Cut cold butter into cubes and add to food processor, and until the butter is about the size of peas and broken up through the mixture. 
  4. Add the ice water now, start with 4 tablespoons and pulse until dough begins to come together. Be careful not to overmix at this point. The dough should look like coarse cornmeal and hold together when pinched.
  5. Gather into a ball, add more cold water if needed. Pat it into a disk shape (cover it in plastic wrap) and refrigerate for 1hr.
  6. Lightly flour surface and roll out the dough to 1/8 inch. With a 2-inch biscuit cutter or small juice glass, cut out circles
  7. Place cut circles on non-stick cookie sheet, lightly coat with an egg wash and sprinkle with Pecorino Romano Cheese and bake 20 -25 minutes or until golden brown
  8. Yields 16-18 pieces. Serve immediately.

Originally from Rhode Island, Nicky D Cooks is a writer for Ciao Pittsburgh who currently resides in Peters Township. You can find more of her recipes here.