Parmigiano-Reggiano and Rosemary Shortbread
  • ¾ cup flour
  • ½ cup Bertozzi Freshly Grated
  • 2 Egg yolks
  • Black pepper (to taste)



  • 1 tbsp chopped fresh rosemary
  • ¼ cup Bertozzi Freshly Grated cheese


  • Mix together all shortbread ingredients to form a dough.
  • Knead gently until smooth.
  • Roll dough into cylinder, making sure each end is flat.
  • Wrap dough in plastic.
  • Refrigerate at least 45 minutes.
  • Meanwhile, preheat oven to 350°.
  • Remove dough and slice into rounds.
  • Remove wrap from shortbread edges and arrange on greased baking sheet.
  • Bake for 10-13 minutes or untile pale gold.
  • Remove from oven and immediately sprinkle with Bertozzi Freshly Grated and rosemary. 

  • Let cool before serving.