Italian Herb and Parmesan Cheese Cookies

You are here:

Print to PDF

[X]

Print recipe

Italian Herb and Parmesan Cheese Cookies

Print:

main picture

tips

step pictures

comments

Print recipe

I'm cooking this today

Ingredients

38 piece(s)

Italian Herb and Parmesan Cheese Cookies

60 g Salted butter, softened at room temperature
45 g icing sugar
20 g egg, beaten
10 g almond meal
40 g Parmesan cheese, cubed
100 g cake flour
1 teaspoons dried italian herbs
1 pinch ground cayenne pepper, optional

Add to shopping list

6

48min

Preparation 30min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Chinese

Recipe's preparation

Place parmesan cheese in mixing bowl, grate 10 sec/speed 7. Put in a small bowl and set aside. Clean mixing bowl and dry it.

Place butter and icing sugar in mixing bowl, mix 2 min/speed 3. Scrape down sides of mixing bowl with spatula. Further mix 2 min/speed 3, at the same time, slowly add beaten egg through the lid hole. Scrape down sides of mixing bowl with spatula.

Add almond meal, reserved parmesan cheese powder, cake flour and Italian herbs, mix 10 sec/speed 4. Scrape down sides of mixing bowl with spatula.

Mix 10 sec/speed 4. Transfer into a piping bag or cookies press.

Squeeze out batter on baking tray. Leave 3cm space between each cookie. Pinch cayenne pepper on each cookie. Store piped cookies in refrigerator for 20-30 mins. Preheat oven to 160°C.

Put baking tray in the middle level of oven. Set 160°C bake for 18 mins. Transfer to a cooling rack when done.

Accessories you need

Spatula TM5/TM6
buy now

Tip

If using cookie press, no need to line the baking tray with baking paper.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.