Biscotti Al Formaggio (Cheese Cookies)
Submitted by aerha
Savory Italian cheese cookies loaded with freshly grated Parmigiano-Reggiano, butter, and a hint of nutmeg, each topped with a whole almond and baked golden. Rich, crumbly, and utterly addictive.
YIELD
2 dozen cookiesPREP
30 minCOOK
10 minREADY
Forget everything you think you know about cookies being sweet.
These Italian biscotti al formaggio flip the script with a generous amount of freshly grated Parmigiano-Reggiano folded into a rich butter-and-cream dough laced with nutmeg.
Each cookie gets brushed with egg yolk and crowned with an almond before hitting the oven, where they bake up golden and fragrant in just about 10 minutes.
They’re the kind of savory bite that pairs brilliantly with a glass of Prosecco, a cheese board, or just a quiet afternoon with an espresso.
Pro Tips
- Use real Parmigiano-Reggiano, freshly grated. Pre-shredded cheese won’t melt and bind the same way.
- Chilling the dough for the full hour makes it much easier to roll and cut cleanly.
- Brush the egg yolk on with a light hand so it adds shine without pooling.
- These are best served the day they’re baked, but they store well in an airtight tin for up to 3 days.
Ingredients
Directions
Combine cheese and butter with heavy cream, egg, salt and nutmeg to make dough.
Add flour and knead well.
Wrap in wax paper and refrigerate for 1 hour.
Roll out dough and cut into thick slices.
Baste with egg yolk and top each cookie with an almond.
Bake on buttered baking sheet at 350 for 10 to 12 minutes until golden brown.
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