Parmesan Cookies

L'Antro dell'Alchimista
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Parmesan Cookies Recipe
11
700
45

These savory cookies are made from a mix of all-purpose and nut flours. The Parmesan-laden dough comes together with the addition of chilled butter. Once it does, roll out the dough, cut it into shapes and place the cookies on a parchment-lined baking sheet. Sprinkle them with whatever herbs and spices suit you: rosemary, thyme and crushed red pepper work well. Transfer them to the oven to bake just until cooked through.

Ingredients

  • 250 grams all-purpose flour
  • 50 grams almond flour
  • 130 grams butter (chilled)
  • 130 grams parmesan cheese (grated)
  • salt
  • ground black pepper
  • milk
  • chili peppers
  • thyme
  • rosemary
  • sage

Directions

  1. Preheat the oven to 180C.
  2. Work the butter together with the flour into an oatmeal-like consistency.
  3. Add the parmesan cheese, a pinch of salt, a pinch of black pepper, and a few tablespoons of milk. Knead the dough until it is smooth, soft and uniform in consistency, then, shape it into a ball.
  4. Roll out the dough to a thickness of approximately 1/2 centimeter and cut out the cookies in various shapes.
  5. Place the cookies on a wax paper-lined baking sheet.
  6. If you like, you may sprinkle with sage, rosemary, thyme, chili pepper, chives, or any spice you wish.
  7. Bake for approximately 13 minutes. Do not let the cookies brown too much or they will acquire a bitter taste.
  8. Remove the cookies from the oven and cool on a wire rack.
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NutritionView more

700Calories
Sodium41%DV990mg
Fat68%DV44g
Protein45%DV23g
Carbs18%DV55g
Fiber20%DV5g

PER SERVING *

Calories700Calories from Fat400
% DAILY VALUE*
Total Fat44g68%
Saturated Fat23g115%
Trans Fat
Cholesterol95mg32%
Sodium990mg41%
Potassium210mg6%
Protein23g45%
Calories from Fat400
% DAILY VALUE*
Total Carbohydrate55g18%
Dietary Fiber5g20%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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