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You are here: Home / Recipes / Appetisers / PARMIGIANO REGGIANO COOKIES

PARMIGIANO REGGIANO COOKIES

July 26, 2013 By Manu 6 Comments

Parmigiano Reggiano Cookies

I love savoury cookies and I love cheese!  I had been wanting to make these cookies for a very long time and I finally got a chance for my daughter’s party!  These taste AMAZING… so much better than the cheese crackers you buy!  These are made with Parmigiano Reggiano and anything tastes better with the king of cheeses in it!  They are cheesy, crumbly, slightly crunchy, buttery and as decadent as they sound.  I fell in love with them and it’s a good thing I made them for a party, so I was obliged to share them as they can be quite addictive!  Make them… if you like cheese, I am sure you’ll love them too!

Parmigiano Reggiano Cookies

Parmigiano Reggiano Cookies
5 from 1 vote
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Parmigiano Reggiano Cookies

Forget your everyday cheese crackers and make these Parmigiano Reggiano Cookies!

Course Appetisers, Cookies
Cuisine Italian
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Author Recipe adapted from “Cuocere al forno”, Gribaudo – Parragon 2003”

Ingredients

  • 150 gms – 5.3 oz. butter
  • 150 gms – 5.3 oz. flour
  • 150 gms – 5.3 oz. Parmigiano Reggiano finely grated
  • 1 yolk
  • Sesame seeds

Instructions

  1. Put all the ingredients (except for the sesame seeds!) in a food processor (or the bowl of an electric mixer fitted with a paddle attachment) and blend until just crumbly.
  2. Put the crumbs on a lightly floured bench-top and knead them together until obtaining a smooth dough. Make it into a flattened ball, wrap it in cling wrap and put it in the fridge for 30 minutes.
  3. Roll the dough into a thin sheet (about 2 mm – 0.08 inches thick) and cut out shapes with a cookie cutter.
  4. Put the cookies on a baking tray lined with baking paper and sprinkle some sesame seeds over them.
  5. Bake the cookies in a pre-heated oven at 200°C – 390°F for 20 minutes or until light golden brown (do not over bake them or they will taste bitter!).
  6. When ready, let them cool down on the tray for 5 minutes, then transfer them to a wire rack to cool down completely.
  7. Serve cold.

Recipe Notes

Do not make these cookies too thick as they puff up in the oven and if they are thick, they won’t be crunchy.

They keep well for 3 to 5 days in an air-tight container.

Parmigiano Reggiano Cookies

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Filed Under: Appetisers, Baking, Birthday, Cheese, Cookies, Finger food, Italian, Snack, Special Occasions, Tea Time Tagged With: appetisers, baking, birthday, cheese, cookies, Crackers, Italian, Parmigiano Reggiano, party, sesame seeds, snack, tea time

« SMOKED SALMON AND PROSCIUTTO CRESPELLE SNAILS
CHOCOLATE ACORNS »

Comments

  1. Momina says

    July 26, 2013 at 8:22 pm

    hi
    luks yummyyy
    is there any substitute of Parmigiano Reggiano??

    Reply
  2. muppy says

    July 26, 2013 at 9:04 pm

    yum Manu,
    these sound delicious!

    Reply
  3. DanielaC. says

    July 27, 2013 at 4:06 pm

    Hi Manu! First of all Happy Birthday to your beautiful Daughter, although in a monstrous and embarrassing delay! I also read your previous recipes and everything about the theme of the party “Tinkerbell”. You have really done a great job! Bravissima e continua così! Daniela (p.s: last month I tries your “Linzer Cookies” recipe…strepitosi!!! I’ll write you about them and send pictures soon! Thank you!)

    Reply
    • Manu says

      July 27, 2013 at 8:06 pm

      Grazie mille Daniela! Non vedo l’ora di vedere le foto dei biscotti!!! 🙂

      Reply

Trackbacks

  1. Secret Recipe Club, Parmesan Stars, Pistachio Pigs, and High Heel Cheese Cookies! | the Painted Apron says:
    August 17, 2015 at 2:00 pm

    […] ultimately decided to try Parmigiano Reggiano Cheese Cookies.  Parmigiano Reggiano cheese is a splurge, but it makes such a difference in […]

    Reply
  2. The Organized Life, September Paint Bucket | the Painted Apron says:
    August 31, 2015 at 8:00 pm

    […] Rosemary Cheddar Crackers from the Kitchen Witch inspired me to choose Parmigiano Reggiano Cheese Cookies from Manus Menus for my Secret Recipe Club assignment.  They turned into Parmesan Stars, Pistachio […]

    Reply

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