Maison Cruzilles collaborated with Clermont-Ferrand chef Gérald Gallur to create exclusive recipes. Together, we worked on original creations, specially designed to showcase our products and expertise.
Servings: 18 shortbread cookies
Difficulty: Easy
Preparation time: 30 min
Cooking time: 14 min
Ingredients
- 100 g butter
- 10 g brown sugar
- 2 g of fleur de sel
- 5 g toasted sesame seeds (optional)
- 100 g grated Ossau Iraty cheese (or Parmesan)
- 1 g Espelette pepper powder
- 2 whole Espelette peppers Cruzilles®
- 1 egg
- 80 g flour
- 2.5 g of baking soda
- 20 g of almond powder
Steps in the recipe
1. Prepare the dough
In the bowl of a stand mixer fitted with the paddle attachment (or in a regular bowl, using a spatula if you don't have a mixer), mix the butter, cheese, brown sugar, sesame seeds, and Espelette pepper powder until you obtain a creamy texture.
2. Add the dry ingredients.
Add the egg, then the mixture of flour, almond powder, and baking soda. Mix just until the dough comes together and forms a ball. Do not knead.
3. Prepare the candied peppers
Cut each candied chili pepper in half lengthwise, then cut each half into three thin strips.
4. Shape the rolls
Divide the dough into 4 portions. Roll each portion into a sausage shape, then flatten slightly. Place strips of candied chili pepper along the center of each sausage. Close the dough over the chili peppers.
5. Double and roll
Stack the rolls two by two, then roll them again to obtain evenly shaped rolls. Place in the refrigerator to firm up the dough.
6. Cut and mold
Cut the well-chilled rolls into 25 g slices. Place each slice in silicone molds shaped like half-spheres.
7. Cooking
Bake at 350°F for 14 minutes.
👉 Download the recipe as a PDF
