Parmigiano-Reggiano and Rosemary Shortbread
Ingredients
- ¾ cup flour
- ½ cup Bertozzi Freshly Grated
- 2 Egg yolks
- Black pepper (to taste)
Garnish:
- 1 tbsp chopped fresh rosemary
- ¼ cup Bertozzi Freshly Grated cheese
Preparation
- 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.
