Truffle And Saffron Shortbread Cookies

1. 1

   Combine the butter, flour, salt, parmesan cheese, a pinch of saffron, and the truffles with a mixer.

2. 2

   Shape the dough into two cylinders approximately 3 centimeters thick, wrap them with plastic wrap and refrigerate for approximately 1 hour.

3. 3

   Brush the dough with the lightly beaten egg yolk and coat with the almond slices, wrap the dough with plastic wrap and refrigerate for 1 hour.

4. 4

   Preheat the oven to 170C.

5. 5

   Cut the dough into 1 centimeter thick slices and place the slices on a wax paper-lined baking sheet.

6. 6

   Bake for approximately 15 minutes or until lightly golden.

7. 7

   Cool the cookies completely before serving. The cookies can be stored for a few days in a tin canister.

* Per serving · 4 servings · Values may vary.