Feb 14, 2013

Parmesan frollinis

Yeah, I made hearts. But they are not sweet, or just as sweet as Parmesan is. I always have some Parmesan in the house. Penne with Parmesan and black paper is one of my favorite pastas. I weighted the small piece of the cheese in the fridge: perfect, exactly 100g (3.5oz). 

It did not look like much, but when grated, Parmesan increased in volume beautifully. It looked like fresh snow. I think that's why the frollinis are so light and delicate. 

There is no baking powder in the recipe.  The name "frollinis" comes from "pasta frolla", which is a flaky pastry dough used to make tarts. To end up flaky, pastry dough needs about 1 h of refrigeration time. This Parmesan dough didn't even need that.

I'm amazed that with such a simple and short list of ingredients, something so refined can be created.

I made the hearts yesterday. We ate them all. They went well with a soup for lunch and wine for an appetizer. 

Recipe adapted from Giallo Zafferano

time: 30 min preparation + 10 min baking = 40 min


100 g (3.5 oz.) Parmesan, finely grated
100 g (just under  1/2 cup) cold butter
125 g (3/4 cups) flour
6 pinches salt
3 pinches paper

1 egg, slightly beaten

sliced almonds, rosemary sticks, cumin seeds


Preheat the oven to 180C/355F (fan forced function). Line a baking sheet with a parchment paper.

In a bowl of a standing mixer sift in flour, grated Parmesan. Mix it together with your fingers. Add butter cut in small cubes, salt and paper. I tasted a bit to make sure it was OK. Using a paddle attachment, combine all the ingredients till they form a mass, about 3-5 minutes.

Transfer the dough onto a rolling board. No need to use any extra flour. If the dough is cold, it won't stick to the board. If it does, lift it with a sharp, flat tool, like a cheese cutter. Using a rolling pin, flatten the dough till about 1/2cm (.2 inch). Cut out your shapes.

Place them onto a prepared baking sheet, 1 cm apart (1/2 inch0. All 30 cookies just about fit on one baking sheet. Brush them lightly with a beaten egg and place almonds (or things of your choice) on top. Put the cookies in the hot oven and bake for 10 minutes. They should be only slightly golden. Take them out and arrange on a cooling rack for 20 minutes. Keep them in an air tight container, or they will loose their crunch. 

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