Parmesan cookies with rosemary and salt

4 servings

40 minutes

Parmesan cookies with rosemary and salt are an exquisite example of Italian gastronomy, combining refined taste and simplicity of preparation. They trace back to Mediterranean culinary traditions where Parmesan cheese is the base of many dishes. The delicate, crumbly dough infused with aged cheese aroma harmonizes with spicy rosemary and sea salt. These cookies pair perfectly with a glass of wine or strong espresso, making them an excellent addition to an aperitif. Their light saltiness and deep cheesy flavor make them a versatile treat for both festive tables and cozy evenings. The aroma of rosemary fills the kitchen with Mediterranean charm, turning each bite into a small journey to sunny Italy.

Energy value per serving

• Calories: 666.8
• Proteins: 19.6g
• Fats: 50.4g
• Carbohydrates: 33.2g

Ingredients

• Butter: 180 g
• Parmesan cheese: 180 g
• Wheat flour: 130 g
• Buckwheat flour: 50 g
• Sea salt: to taste
• Dried rosemary: to taste

Cooking steps

1. Grate the Parmesan on a fine grater, mix it with sifted flour and pieces of cold butter. Rub the butter with the flour and cheese into crumbs and knead the dough. Divide the dough into 2 parts (for convenience), roll each part into a small sausage shape, wrap in plastic wrap, and place in the freezer for 10-15 minutes.

   Required ingredients:

   • Parmesan cheese: 180 g
   • Wheat flour: 130 g
   • Butter: 180 g

2. Preheat the oven to 180 degrees. Take the dough and cut it into small slices, 3-5 mm wide. Place the cookies on baking paper, sprinkle each with rosemary and coarse sea salt. Bake for 10 minutes.

   Required ingredients:

   • Dried rosemary:  to taste
   • Sea salt:  to taste