Parmesan biscuits

Crispy, flaky, buttery and full of the umami flavor of Parmigiano Reggiano

Published originally on my blog on 23 December 2013

After the sweet cookies I shared with you this past week, I think it is time to change things up for the last post of cookie week.

I’m more of a savory kind of person than sweet, so making these Parmesan biscuits and most importantly eating them, was extremely enjoyable.

I’m a huge cheese fiend and Parmesan is one of my favorite cheeses. Its mature, intense, peppery flavor is incomparable and adding it to anything from tart bases, custards to soufflés, guarantees success and a scrumptious result.

There’s nothing better than a small savory and buttery biscuit filled with the umami flavor of Parmesan, crispy and flaky, paired with a glass of champagne when you arrive at someone’s home for a festive dinner.

Served with a small dollop of cranberry chutney or raspberry and onion chutney, anything having a sweet and sour taste really, it’s a perfectly balanced little hors-d’oevre, a great alternative to the same old crackers or toasted bread with cheese, and much more elegant.
Happy baking and I wish you all a Merry Christmas!!

Parmesan Biscuits

You can also serve these biscuits with fig jam or quince jelly, and a chilled dry white wine.