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Baked cheese cookies with sesame seeds served on a plate.

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
Servings: 30 to 40
Author: Recipe adapted from Cuocere al forno, Gribaudo – Parragon, 2003

Ingredients

  • 150 g – 5.3 oz butter
  • 150 g – 5.3 oz flour
  • 150 g – 5.3 oz Parmigiano Reggiano finely grated
  • 1 egg 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. Blend until the mixture is just crumbly.

  2. Transfer the crumbs to a lightly floured worktop and knead until a smooth dough forms. Shape the dough into a flattened ball, wrap it in cling film, and refrigerate for 30 minutes.
  3. Roll out the dough into a thin sheet, about 2 mm – 0.08 inches thick, and cut out shapes with a cookie cutter.
  4. Arrange the cookies on a baking tray lined with baking paper and sprinkle them with sesame seeds.

  5. Bake the cookies in a preheated oven at 200°C – 390°F for 20 minutes or until lightly golden brown.

    Note: Keep an eye on the cookies towards the end of the baking time and remove them once they’re lightly golden brown. Don’t overbake them, as they can develop a bitter taste.

  6. Let the cookies cool on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely.
  7. Serve cold.

Recipe Notes

  • Don’t make the cookies too thick, as they puff up in the oven. If they’re too thick, they won’t be crunchy.
  • Store the cookies in an airtight container for 3 to 5 days.