Sylvie's Pesto Shortbread

50 min

24 servings

An amazing addition to a charcuterie board or to serve topped with Bruschetta or Olive Tapenade.

Ingredients

  • 1 cup flour, plus more for dusting
  • 1 cup packed grated Parmesan cheese
  • 1 1⁄2 tbsp Pesto Sauce Mix
  • 1⁄2 tsp salt
  • 1⁄3 cup butter, at room temperature
  • 5 tbsp olive oil
  • 1 egg

Preparation

  • In a large mixing bowl, mix flour, Parmesan, Pesto Mix, and salt.
  • Make a well in the dry mixture and add butter, oil, and egg. Mix until the dough is homogenous.
  • Lightly dust a work surface with flour and roll out the dough to a 1⁄4'' thickness. Cut out approximately 24 biscuits with a cookie cutter or water glass.
  • Place on a Sheet Pan lined with a Sheet Pan Liner, and refrigerate for 30 minutes.
  • Preheat oven to 375° F (190° C).
  • Bake biscuits for approximately 12 minutes, until pale golden. Let cool on a rack.

Nutritional Information

Per serving: Calories 80, Fat 6 g (Saturated 2.5 g, 0.1 0 g), Cholesterol 20 mg, Sodium 95 mg, Carbohydrate 4 g (Fiber 0 g, Sugars 0 g), Protein 2 g.