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Parmigiano Reggiano Cookies

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”


  • 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


  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.