Truffle And Saffron Shortbread Cookies – a delicious recipe with flour, butter, Parmesan cheese, salt, saffron, truffle White. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the butter, flour, salt, parmesan cheese, a pinch of saffron, and the truffles with a mixer.
2
Shape the dough into two cylinders approximately 3 centimeters thick, wrap them with plastic wrap and refrigerate for approximately 1 hour.
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
Preheat the oven to 170C.
5
Cut the dough into 1 centimeter thick slices and place the slices on a wax paper-lined baking sheet.
6
Bake for approximately 15 minutes or until lightly golden.
7
Cool the cookies completely before serving. The cookies can be stored for a few days in a tin canister.
501
kcal
Calories
35
g
Fat
38
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 5/8 cups all purpose flour, 2/3 cup butter chilled and cut into small pieces, 1 tablespoon Parmesan cheese grated, 1 salt level tsp., and more.
Yes, Truffle And Saffron Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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