Truffle And Saffron Shortbread Cookies

• 1 5/8 cups all purpose flour
• 2/3 cup butter chilled and cut into small pieces
• 1 tablespoon Parmesan cheese grated
• 1 salt level tsp.
• saffron
• truffle White, shavings
• almond slices
• 1 egg yolk for brushing

1. Combine the butter, flour, salt, parmesan cheese, a pinch of saffron, and the truffles with a mixer.
2. Shape the dough into two cylinders approximately 3 centimeters thick, wrap them with plastic wrap and refrigerate for approximately 1 hour.
3. Brush the dough with the lightly beaten egg yolk and coat with the almond slices, wrap the dough with plastic wrap and refrigerate for 1 hour.
4. Preheat the oven to 170C.
5. Cut the dough into 1 centimeter thick slices and place the slices on a wax paper-lined baking sheet.
6. Bake for approximately 15 minutes or until lightly golden.
7. Cool the cookies completely before serving. The cookies can be stored for a few days in a tin canister.

flour, butter, parmesan cheese, salt, saffron, truffle white, almond slices, egg yolk

Taken from www.yummly.com/recipe/Truffle-and-Saffron-Shortbread-Cookies-530987 (may not work)