20 minutes

Flour, a little more than 1+ 1/2 cups
Butter, 1/3 cups
Fresh eggs, 2
Grated Parmigiano Reggiano cheese, 1/3 cups
Rosemary, 2 sprigs


Chop the rosemary needles finely.
On your worktop with a fork mix the eggs, the Parmigiano Reggiano cheese, the softened diced butter, half of the rosemary; then working with your hands make a smooth ball.
Form a long sausage around 11 inches long, wrap it in film and put it in the fridge for 40 minutes.
Remove it from the fridge and slice into circles. Put them on a baking tray lined with baking paper and cook at 350F for 20 minutes until golden. Keep an eye on them, let them cook slightly longer if needed.
Remove from the oven and sprinkle them with grated Parmigiano Reggiano and with the remaining chopped rosemary whilst still warm.

Thanks to: My Little Italian Kitchen