Ingredients
1/3 cup whipping cream
2.75 oz Parmesan, grated (about 3/4 cup)
3 tbsp butter, softened and diced
1/2 cup all-purpose flour
1 level tsp baking powder
1 None egg
Method
Sources
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dataset
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Ceramic pie dish — even browning, beautiful presentation
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Preheat the oven to 400°F. Line 2 baking sheets with parchment paper. In a saucepan, bring the cream to a boil. Add half the Parmesan and stir until melted. Allow to cool and chill in the refrigerator for at least 2 hours, stirring occasionally. Meanwhile, in a bowl, mix the butter and remaining Parmesan. Stir in the flour, baking powder and egg. Spoon into a piping bag fitted with a medium-sized plain nozzle. Pipe 30 x 3/4 inch diameter circles on the baking sheets and smooth the surface of each circle with fingers or a pastry knife dipped in cold water. Bake for 10 mins, until golden brown. Allow to cool. Spoon the Parmesan cream into a piping bag fitted with a small plain nozzle. Pipe the cream over half the cookies and sandwich with the remaining cookies. Chill until ready to serve.