PREPARATION

Pour the flour into the stand mixer along with the two types of grated cheese and add the cold butter cut into small pieces. Mix until a homogeneous dough forms. Add a pinch of freshly ground pepper and shape the dough into a ball. Wrap it in plastic wrap and refrigerate for about 30 minutes.

After this time, take the dough out and let it sit at room temperature for about 10-12 minutes. Then, roll it out into a 3mm thick sheet. Using a cookie cutter of your choice, cut out cookies until all the dough is used. Place them on baking sheets lined with parchment paper and brush them with beaten egg white. Decorate the cookies with pine nuts, almond slivers, sesame seeds, or pistachios as desired, and bake in a preheated oven at 180°C (350°F) for 10 minutes, or until they are golden brown on top. Remove from the oven and let cool on a wire rack.

INGREDIENTS

• 130 g 00 flour
• 100 g grated Parmigiano Reggiano
• 100 g grated pecorino cheese
• Salt to taste
• 150 g butter
• Freshly ground black pepper to taste