Sundried tomato and chorizo cookies
Facile
25 mn
10 mn
6 people
For this recipe you need :
From
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Ingredients
- 150g de farine de blé
- 60g de Parmigiano Reggiano râpé
- 80g de beurre doux
- 2 pincées de sel fin
- 1/2 sachet de levure chimique (11g)
- 40g de noisettes en poudre Daco Bello
- 2 œufs
- 50g de pesto de tomates séchées
- 40g de chorizo doux
- 5g d'herbes de Provence
Preheat the oven to 210°C.
Remove the butter from the refrigerator and leave it at room temperature.
Grate the parmesan.
Cut the dried tomatoes and chorizo into small cubes.
In a bowl, mix the soft butter with the flour, hazelnut powder, parmesan, salt and yeast. Then add the eggs, then the diced tomatoes and chorizo as well as the herbs. Reserve in the refrigerator for 15 to 20 minutes.
Make small balls of dough and place them (spaced well apart) on a baking tray covered with a baking mat or parchment paper.
Bake at 210°C for 10 minutes (the dough spreads itself).
Remove the cookies when they are golden brown and wait until they are warm to serve them.
