Did you ever taste Parmigiano cookies?
Often I store the dough into the freezer, ready to be cooked and eaten. Parmigiano cookies are one of my fav recipes for aperitivo or merenda party at home.
These savory cocktail cookies are perfect for your next Italian-style aperitivo.
I used chives with parmigiano, but you can substitute your favorite herbs or, leave out the herbs and just add a little more grated Parmigiano Reggiano cheese.
Parmigiano cookies are deliciously Italian!
All you need to know about Parmigiano Reggiano: Here
makes about 25 cookies
maize flour, 100g
spelt flour, 80g
soft butter, 100g
fresh grated Parmigiano Reggiano, 100g
2 g salt
optional: grated lemon zest
In a bowl, mix together the flours, Parmigiano and salt.
Add in the softened butter and the egg and mix using your fingertips to obtain a soft but compact dough.
Using your hands, roll the dough into a log of your desired thickness, and wrap with plastic film. Refrigerate 30 minutes or overnight.
Cut the dough into slices of about 1 cm in width.
Cook in a preheated oven (180C degrees) for about 15 minutes or until golden.
Serve at room temperature.