Pepperoni and Parmesan Cookies
Do you have some egg whites which needs to be used? And some pepperoni slices left in the refrigerator? Then, you are going to love this under 15-min recipe.
Often, when we read or hear the work “COOKIE”, we always assume it has to be a sweet treat. Good news! It does not have to be!
Of course, I had to share this wonderful recipe from Lolo‘s blog (@lolotambouille). You can find her recipe right HERE!
I hope you will enjoy these Savory Cookies as much as I did! Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.
Pepperoni and Parmesan Cookies
Equipment
Ingredients
- 1/3 cup (80 g) egg whites
- 5 Tbsp (40 g) flour (Sifted)
- 3 Tbsp (40 g) Rosemary Olive Oil
- 3 oz (85 g) Pepperoni (Chopped)
- 3 Tbsp (15 g) Parmesan cheese (Grated)
Instructions
- Preheat oven at 350F/180C.
- In a mixing bowl, gently whisk the egg whites for a few seconds.
- Add the Rosemary Olive Oil.
- Mix in the flour, baking powder and Parmesan cheese.
- Fold the chopped Pepperoni.
- Place your Medium bonMAT™ on the top of your Medium Perforated Baking Sheet.
- Using your mini Ladle, scoop the batter onto the bonMAT™.
- Bake for 10 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 8min)
- Once your Parmesan and Pepperoni Cookies are out of the oven, let them cool down for about 15min. Then, slide them off onto your service plate. Enjoy! Bon Appetit!
Video
Special Notes
Nutrition
