Serves: 6
Preparation time: 30 minutes
Cooking time: 10 minutes
Resting time: 1 hour
As we start to see the beginning of spring why not celebrate it with this delicious parmesan shortbread with truffle pesto snack.
Ingredients
- 1 pot of Petrossian Pesto & Summer Truffle Sauce
- 200 g (7 oz) Philadelphia-type cream cheese
- Salt and pepper
For the shortbread
- 100 g (3.5 oz) grated Parmigiano Reggiano
- 130 g (4.6 oz) flour
- 1 egg yolk
- 100 g (3.5 oz) room-temperature unsalted butter
- 2 pinches of table salt
- 2 g (3/4 – 1 tsp) cracked black pepper
Directions
For the shortbread
1Mix all the dry ingredients together, then add the egg yolk.
2Work the dough until you can form it into a ball, then cover in clingfilm and leave it to rest in the fridge for 1 hour.
3Preheat the oven to 180°C. In the meantime, take out the dough and roll it out onto a floured work surface or between two sheets of baking paper. It should end up about 5 mm (just under ¼ inch) thick.
4Use a cookie-cutter to cut out shapes from the dough and put them on a sheet of greaseproof paper on top of a baking tray. Make sure you space them far enough apart, so they don’t fuse together as they’ll swell slightly during baking.
5Bake in the oven for about 10 minutes, then leave to cool on a wire rack.
For the rest of the recipe
1Mix the cheese with 1/3 of the Pesto & Summer Truffle Sauce. Adjust the amount of sauce to get the texture and taste you want. Put a spoonful of this pesto on each shortbread biscuit.
2Sprinkle with a few pinches of salt and grinds of pepper. Decorate with some edible flowers such as borage.
Recipe courtesy of Petrossian.
