150 g butter 150 grams of Parmigiano Reggiano ®
1 egg yolk 150 grams of flour Nutmeg
Mix the butter soften after the fact, with the parmesan, stir the egg yolk, flour and Season with a sprinkling of nutmeg. Mix with your fingertips as quickly as possible until you get a ball. Wrap in plastic wrap and let rest in refrigerator at least 1 hour. Roll out the dough into a sheet, not too thin between two sheets of parchment paper using a rolling pin. Gain some shortbread round with a mold, garnish with sesame seeds, paprika, chopped nuts, dried rosemary. Bake at 180 degrees for 10 min. Remove the shortbread from the oven as soon as you color.
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