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Ingredients
- 185g flour
- 125g butter
- 100g Pecorino
- 1 egg
- 70g walnuts (forest, walnut, almond)
- sprig of rosemary
- salt-pepper
Directions
- Ignited nuts, cool and chop.
- Flour with pepper and salt, sift.
- Rub flour and butter, add egg, cheese, nuts and chopped rosemary. Knead dough on floured surface.
- Dough food wrap film and put in refrigerator for one hour.
- Roll out the dough to a thickness of 1 cm, cut into circles, put them on a greased baking sheet.
- Preheat oven to 180 Ë C. Bake cookies for 15-20 minutes, until golden brown.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 388g | |
| Calories 1850 | |
| Calories from Fat 1122 | 61% |
| Total Fat 128.62g | 161% |
| Saturated Fat 68.05g | 272% |
| Trans Fat 0.0g | |
| Cholesterol 455mg | 152% |
| Sodium 788mg | 33% |
| Potassium 457mg | 13% |
| Total Carbs 148.02g | 39% |
| Dietary Fiber 8.5g | 28% |
| Sugars 1.74g | 1% |
| Protein 30.67g | 49% |
