Parmesan Petit-Four

In a food processor, combine the all-purpose flour, Parmesan cheese, and salt

Process until it resembles fine breadcrumbs

Add the chilled and chopped butter and process again until well combined

Add the slightly beaten egg and heavy cream, and process one more time until you get a smooth, silky, and uniform dough

Wrap the dough in plastic wrap or aluminum foil and refrigerate for at least an hour, or until it becomes firm

Remove from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 5 mm

Using cookie cutters of various designs, or your preference, cut the dough into shapes

Place the cookies on aluminum sheets that have not been greased and brush them with an egg beaten with a thread of olive oil

Generously sprinkle with Parmesan cheese

Bake in a preheated oven at 180°C until golden brown throughout

Let cool on a wire rack.