Petrossian's Parmesan shortbread with truffle pesto

Luxury London

12 March 2021

Perfect for Mother's Day, this recipe creates memorable start to any dinner party and is a great way to begin any celebratory meal. Plus, much of the preparation can be done in advance, leaving you to spend time with your guests.

12 March 2021 | Luxury London

Serves 6


For the topping
1 pot of Petrossian Pesto & Summer Truffle Sauce
200g Philadelphia-type cream cheese
Salt and pepper

For the shortbread
100g grated Parmigiano Reggiano
130g flour
1 egg yolk
100g room-temperature unsalted butter
2 pinches of table salt
2g cracked black pepper


  1. Mix all the dry ingredients together, then add the egg yolk.
  2. Work the dough until you can form it into a ball, then cover in clingfilm and leave to rest in the fridge for 1 hour.
  3. Preheat the oven to 180°C. In the meantime, take out the dough and roll it out onto a floured work surface or between two sheets of baking paper. It should end up about 5mm thick.
  4. Use a cookie-cutter to cut out shapes from the dough and put them on a sheet of greaseproof paper on top of a baking tray. Make sure you space them far enough apart, so they don’t fuse together as they’ll swell slightly during baking.
  5. Bake in the oven for about 10 minutes, then leave to cool on a wire rack.
  6. Mix the cheese with 1/3 of the Pesto & Summer Truffle Sauce. Adjust the amount of sauce to get the texture and taste you want. Put a spoonful of this pesto on each shortbread biscuit.
  7. Sprinkle with a few pinches of salt and grinds of pepper. Decorate with edible flowers, such as borage.

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