Savory Cheese, Bacon, Sun-Dried Tomato & Hazelnut Cookies
Discover an original appetizer idea with these gourmet savory cookies! Their crunchy exterior and soft center, combined with the bold mix of parmesan, feta, crispy bacon, sun-dried tomatoes, and hazelnuts, creates a burst of flavor in every bite. This easy recipe will impress your guests with its elegance and unique taste.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Cook the lardons in a dry pan for 4-5 minutes until crispy. Drain on paper towels and let cool.
- 2
Cut the sun-dried tomatoes into pieces. Coarsely chop the hazelnuts and macadamia nuts, keeping some whole pieces for decoration.
- 3
In a bowl, mix the flour, salt, pepper, garlic powder, and thyme. Add the cold butter cut into cubes and rub with fingertips until sandy.
- 4
Add the grated parmesan and 70g of crumbled feta. Mix well to distribute.
- 5
Incorporate the sun-dried tomatoes, cooked bacon, chopped hazelnuts and macadamias. Mix gently.
- 6
Add the egg and mix until a soft dough forms. If necessary, add a tablespoon of cold water.
- 7
Wrap the dough in plastic and refrigerate for 10 minutes.
- 8
Preheat the oven to 180°C (350°F). Form balls of dough (about 45g each), space them on a baking sheet with parchment paper. Flatten slightly and decorate with remaining feta, whole hazelnuts and tomato pieces.
- 9
Bake for 12 to 15 minutes until golden. Let cool for 5 minutes before moving.
- Storage: Keep cookies for 2-3 days in an airtight container. Reheat slightly in the oven to restore their crispy texture.
- Variations: Replace bacon with chorizo or cheese with cheddar. Try with other herbs like rosemary.
- Sticky dough? Chill it for 15 minutes in the refrigerator before shaping for easier handling.
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