Parmesan Shortbread Cookies
- Energy Kcal 37
- Carbohydrates g 2
- of which sugars g 0.1
- Protein g 1.2
- Fats g 2.6
- of which saturated fat g 1.26
- Fiber g 0.1
- Cholesterol mg 6
- Sodium mg 52
- Difficulty: Easy
- Prep time: 45 min
- Cook time: 20 min
- Makes: 50 pieces
- Cost: Low
PRESENTATION
Parmigiano shortbread cookies, ever tried them? They hail from Northern Italy and really showcase the region’s knack for transforming everyday ingredients into something special. These parmesan shortbread cookies take the base of sweet shortcrust pastry—known as "pasta frolla" in Italy—and turn it into a savory delight with loads of sharp Parmesan.
The result? Tender and crumbly little biscuits that are nothing like your average sweet cookies. In Lombardy or Emilia-Romagna, some folks might toss in a pinch of rosemary or chopped basil during the warmer months. Really, it gives each batch a fresh twist that matches the season.
And you know what? That homemade charm—it's so so real. Every family seems to have their own savory shortbread recipe tweak, depending on what's in the kitchen or the garden. When these come out of the oven golden and crispy at the edges, it's hard not to grab one. Or three.
Throughout Northern Italy, you’ll spot these cheese shortbread biscuits at various social gatherings—like evening aperitivos or festive holiday spreads. They're super easy party snacks since you can shape them however you want. Some use cutters for neat circles, others go rustic.
Here's the deal: the flavor is rich, salty, tangy Parmesan with a hint of butter and maybe your favorite herb. Add a dash of black pepper or some chili flakes if you want a tiny kick. What’s great is they’re not just for fancy gatherings. They show up at picnics, game nights, or even with a glass of wine.
Compared to plain cheese crackers, parmesan shortbread cookies have that melt-in-your-mouth texture and a deeper, nuttier taste. It's the kind of snack that vanishes once people take that first moist, savory bite. Whether sharing on a sunny patio or a bustling table, these Italian cheese snacks make any moment a little more fun and a lot more flavorful. Can't go wrong.
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INGREDIENTS
- Ingredients for about 50 shortbread cookies
- Parmigiano Reggiano PDO cheese - grated 100 g
- Type 00 flour 1 cup (125 g)
- Salted butter 3 oz (80 g)
- Fine salt 1 pinch
- Black pepper 1 pinch
- Ingredients for decoration
- Egg whites 1
- Pine nuts to taste
- Cumin to taste
- Smoked Salt to taste
- Sichuan peppers to taste
How to prepare Parmesan Shortbread Cookies
Start preparing the Parmesan shortbread cookies by placing the flour and finely grated Parmesan cheese in a bowl (or on a pastry board) 1, add the butter in small pieces, the salt 2, and the pepper, then knead with your fingers 3
until you get a smooth dough 4 (if the dough seems too dry, you can add 20g more butter to the dough). Now, roll out the dough with a rolling pin 5, then, with the help of steel cookie cutters, cut out the cookies 6
and place them on a baking tray lined with parchment paper 7. Brush the surface of the shortbread cookies with egg white 8, then sprinkle each cookie with different spices 9. Place the obtained shapes in a preheated oven at 355°F for 10 minutes, then, once cooked, remove the shortbread cookies from the oven and let them cool on a rack.