The SAVORY PARMESAN COOKIES, filled with a stracchino and gorgonzola cream, are simple and tasty finger food to serve as an appetizer on a festive day or simply to enjoy as a mid-day snack.
Delicate, crumbly and eye-catching, they are very easy to prepare and their making requires little time and little kitchen experience. I chose to fill them with cheese but, of course, you can vary the filling according to your tastes, for example with mortadella, smoked salmon, olive pâté, aromatic herbs — letting your imagination and indulgence run wild.
In short, this is the ideal finger food to make an impression and to show, with little effort, how many beautiful and delicious things you can create..
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 10 savory cookies
- Cooking methods: Oven
- Cuisine: Italian
- Energy 239.40 (Kcal)
- Carbohydrates 11.00 (g) of which sugars 0.42 (g)
- Proteins 10.01 (g)
- Fat 17.50 (g) of which saturated 8.06 (g)of which unsaturated 4.34 (g)
- Fibers 0.37 (g)
- Sodium 103.11 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cup 00 flour (or all-purpose flour)
- 6 tbsp butter, cold and diced
- 3.5 oz Parmigiano Reggiano PDO, grated
- to taste black pepper
- 1 sprig thyme (leaves removed)
- 7 oz stracchino cheese
- 2.5 oz gorgonzola (spicy)
Tools
- 1 Cookie cutter
- Parchment paper
- Piping bag
Steps
DOUGH
Making the SAVORY PARMESAN COOKIES is really very simple and quick.
In a bowl place the flour, the grated Parmesan, the cold butter cut into pieces, the thyme leaves and freshly ground black pepper.
With your hands quickly work everything together until you obtain a homogeneous and compact mixture. If the dough struggles to hold together you can add a drizzle of olive oil.
Form a disk, wrap it in plastic wrap and chill it in the refrigerator for 30 minutes.After resting time, take the dough and roll it out with a rolling pin to a thickness of about 3/8 in (1 cm). Using a 1.75-inch cookie cutter (4.5 cm) or a small glass, cut out many discs.
Place them on a baking tray lined with parchment paper and bake the savory cookies in a preheated conventional oven at 356°F for 15 minutes or until golden.
Once baked, remove them from the oven and let them cool completely.FILLING
In a bowl crumble the spicy gorgonzola and work it with a spoon to soften and make it as creamy as possible.
Add the stracchino and mix everything together.
Put the filling into a piping bag and place it in the fridge for 30 minutes to firm up.
Fill your savory cookies, decorate them with a sprig of thyme and enjoy your aperitif.
STORAGE
Once filled, you can store your savory cookies in the refrigerator for up to 1 day. If you want to prepare them a few days in advance, avoid filling them so you can still enjoy them crisp.
