Have you ever tried Parmigiano Reggiano biscuits? These delightful savory shortbreads are perfect as finger food for an aperitif, but also to enhance an elegant appetizer or to add a touch of character to a snack. Parmigiano savory biscuits are simple to prepare, a result of combining classic shortcrust pastry with Parmigiano and spices.
How to prepare Parmigiano Reggiano Savory Biscuits
Ingredients for 50 Parmigiano Reggiano biscuits:
- 125 g flour
- 100 g grated Parmigiano Reggiano 24 months
- 80 g butter
- Fine salt to taste
- Black pepper to taste
- Chopped rosemary to taste
- 1 egg
Preparation:
- Pour the sifted flour into a bowl and add the Parmigiano Reggiano, diced cold butter, a pinch of salt and pepper, and rosemary.
- Knead quickly by hand until you obtain a smooth and homogeneous dough.
- Roll out the dough on a pastry board with a rolling pin to a smooth sheet about half a centimeter thick.
- Cut the biscuits with a cookie cutter or a shortbread mold.
- Arrange the biscuits on a baking sheet lined with parchment paper and bake at 180°C for about 10 minutes.
- Remove the Parmigiano biscuits from the oven and let them cool.
- Serve them with a good glass of sparkling wine.
Try this fun recipe using Parmigiano Reggiano San Simone and let us know the result! Enjoy your meal!
