List of Ingredients
- FOR THE SAVORY SHORTBREAD
- 8 OZ. of all-purpose flour
- 5 OZ. of unsalted butter
- 4 OZ. of almond flour
- 2 OZ. of Grano Padano Dop, grated
- 1 of large egg
- salt
- pepper
- FOR THE GARNISH
- 1 LB. of zucchini
- 1 LB. of robiola cheese
- 2 OZ. of fresh cream
- 1 of garlic clove, crushed
- marjoram
- extra-virgin olive oil
- salt
- pepper
Method
FOR THE FROLLINI
Mix the two flours. Combine with butter until mixture resembles coarse meal. Add egg, grated Grana Padano, salt and pepper and knead until smooth. Spread between two sheets of parchment paper (around 1/8" thick); cover and let rest in fridge for 1 hour.
Preheat a convection oven to 355 °F or a static oven to 380 °F. Using a fluted pastry cutter, cut 30 square cookies from the dough, 2" per side. Place on baking tray covered with parchment paper. Pierce the surface with a toothpick and bake for around 20 minutes.
FOR THE GARNISH
Clean the zucchini and cut in thin slices lengthwise. Sear in a frying pan with 1 garlic clove and a little oil, for 1 minute. Season with salt.
Mix the robiola with the cream, a little oil, salt and pepper. Add marjoram leaves. Garnish shortbread with zucchini and robiola. Decorate with rosemary flowers.