Short biscuits with Parmigiano Reggiano and Pecorino Romano

Frollini al Parmigiano Reggiano e Pecorino Romano_variante

150 g butter
130 g flour
100 g Parmigiano Reggiano Grated Cheese “Cascine Emiliane”
100 g Pecorino Romano Grated Cheese
ground black pepper

… and for decoration
1 egg white
pine nut, almonds, marjoram, thyme, pistachios, sesame seeds, rosemary

How to prepare:
Place the flour, the two cheeses and the butter (cubed) in a bowl and add salt and pepper. Mix until a smooth paste has been obtained. Cover the dough with clear film and leave in the fridge for 30 minutes. Roll out the dough to a thickness of about 3 mm, then use steel cutters to form the biscuits. Place the biscuits on an oven tray covered with a baking sheet; repeat until the dough has been used up. Brush the biscuits with the beaten egg white and decorate them with the herbs and nuts. Bake at 180° in a pre-heated oven for 10/12 minutes until golden brown. Remove from the oven and leave to cool before serving.