Parmesan Shortbread

Parmesan Shortbread is the savory cheese variation of delicate shortbread cookies. The rich buttery taste interwoven with that of the Parmigiano Reggiano® cheese makes our Parmesan Shortbreads irresistible. Add chopped fresh rosemary and crunchy chopped toasted hazelnuts to make Parmesan Shortbread yet more distinctive and delicious. You can even try other nut and herb or spice combinations—walnuts and oregano, pecans and cayenne pepper, or pistachios and thyme.

Make Parmesan Shortbread ahead and store in an airtight container or tin. The flavors mellow and meld after a couple of days. Parmesan Shortbreads freeze well so you can always have them on hand to serve with an aperitif, a glass of red wine, or a glass of sherry before dinner.
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Rating: 0
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Rate this recipe!
Prep 30 minutes
Cook 10 minutes
Print Recipe
shortbreads
Chef devparm

Parmesan Shortbread

Parmesan Shortbread is the savory cheese variation of delicate shortbread cookies. The rich buttery taste interwoven with that of the Parmigiano Reggiano® cheese makes our Parmesan Shortbreads irresistible. Add chopped fresh rosemary and crunchy chopped toasted hazelnuts to make Parmesan Shortbread yet more distinctive and delicious. You can even try other nut and herb or spice combinations—walnuts and oregano, pecans and cayenne pepper, or pistachios and thyme.

Make Parmesan Shortbread ahead and store in an airtight container or tin. The flavors mellow and meld after a couple of days. Parmesan Shortbreads freeze well so you can always have them on hand to serve with an aperitif, a glass of red wine, or a glass of sherry before dinner.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep 30 minutes
Cook 10 minutes
Print Recipe
shortbreads
Chef devparm
Ingredients (24 shortbreads)
1/2 cup Butter (softened)
1/2 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Rosemary (fresh, finely chopped)
3/4 cups All-Purpose Flour
1 cup Parmigiano Reggiano (grated)
1/2 cup Hazelnuts (toasted and chopped)
Directions
  1. Cream the softened butter, salt, pepper and rosemary with a mixer or wooden spoon until well combined.
  2. In a bowl, mix the flour and the Parmigiano Reggiano. Add to the butter mixture and combine until smooth. Do not over mix.
  3. Add the hazelnuts and mix until just incorporated.
  4. Form the dough into a long roll, about 1½ inches in diameter, roll in plastic wrap and refrigerate 4 hours, or preferably overnight
  5. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
  6. Cut the shortbread dough in ¼-inch slices. Place the slices on the baking sheet.
  7. Bake in the preheated oven until barely golden with crisp edges. Cool and serve.
Ingredients (24 shortbreads)
1/2 cup Butter (softened)
1/2 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Rosemary (fresh, finely chopped)
3/4 cups All-Purpose Flour
1 cup Parmigiano Reggiano (grated)
1/2 cup Hazelnuts (toasted and chopped)
Directions
  1. Cream the softened butter, salt, pepper and rosemary with a mixer or wooden spoon until well combined.
  2. In a bowl, mix the flour and the Parmigiano Reggiano. Add to the butter mixture and combine until smooth. Do not over mix.
  3. Add the hazelnuts and mix until just incorporated.
  4. Form the dough into a long roll, about 1½ inches in diameter, roll in plastic wrap and refrigerate 4 hours, or preferably overnight
  5. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
  6. Cut the shortbread dough in ¼-inch slices. Place the slices on the baking sheet.
  7. Bake in the preheated oven until barely golden with crisp edges. Cool and serve.