Savory Cheese, Bacon, Sun-Dried Tomato & Hazelnut Cookies

Cook the lardons in a dry pan for 4-5 minutes until crispy. Drain on paper towels and let cool.

Cut the sun-dried tomatoes into pieces. Coarsely chop the hazelnuts and macadamia nuts, keeping some whole pieces for decoration.

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.

Add the grated parmesan and 70g of crumbled feta. Mix well to distribute.

Incorporate the sun-dried tomatoes, cooked bacon, chopped hazelnuts and macadamias. Mix gently.

Add the egg and mix until a soft dough forms. If necessary, add a tablespoon of cold water.

Wrap the dough in plastic and refrigerate for 10 minutes.

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.

Bake for 12 to 15 minutes until golden. Let cool for 5 minutes before moving.