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Shortbread cookies with olives, parmesan & truffle




For the parmesan cream whipped cream

Others ingredients

  • 4 tablespoons mascarpone
  • 4 tablespoons whole liquid cream (30% fat)


  1. 1

    In a bowl, mix the butter cut into pieces with the flour, almond powder and parmesan.

  2. 2

    Slice the olives very finely. Add them to the preparation, pour the olive oil. Mix well to obtain a homogeneous paste. Roll the dough into a sausage, wrap it tightly in a sheet of cling film. Reserve the dough for 1 hour in the refrigerator.

  3. 3

    Preheat the oven to 180°C. Slice the sausage of dough into slices to obtain biscuits, arrange them on a plate lined with baking paper, bake for 10 to 15 minutes, until the biscuits are golden brown. Let the cookies cool.

  4. 4

    In the mixer bowl, mix the mascarpone and the cream then beat everything until you obtain a cream with the consistency of whipped cream.

  5. 5

    Add the parmesan cream and continue beating until it is well incorporated and the consistency of the cream is firm.

  6. 6

    For the garnish: pipe Parmesan cream on each shortbread using a fluted nozzle, then decorate with a whole or crushed truffle almond.