Parmesan Truffle Crackers

These are so delicious and decadent.  Cut into thin slices (1/8"), which is possible with this dough.  The cracker will be nice and crispy.
Your home will smell like parmesan but your crackers will not taste as strong.



  • 2 cups shredded Parmigiano-Reggiano
  • 1 1/2 cup flour
  • 1 tablespoon cornstarch
  • 2 tbsp truffle paste
  • 2 tbsp truffle oil
  • 1 stick cold unsalted butter, cut into cubes
  • 3 tablespoons water
  • Truffle salt for sprinkling (I used gold salt)


  1. In your food processor, combine the cheese, flour, cornstarch, truffle paste, truffle oil, and salt and process for 30 seconds.
  2. Add the butter and process for another 30 seconds.
  3. Add the water and process until the dough forms into a ball.
  4. Follow instructions for My Perfect Cookie.
  5. After the logs have chilled for a minimum of 3 hours, take out of the tubes.
  6. Slice the log into 1/8” thin crackers.  Remember to roll the log slightly after each slice to prevent the log from flattening from the weight of the knife.  Keeps the crackers round with each slice.
  7. Place the crackers on parchment or silpat lined baking sheet. Leave about 1” between crackers.  They do not spread.
  8. Lightly sprinkle truffle salt or Malton or gourmet salt (I used a gold salt) on each cracker.
  9. Bake in a 350 degree Fahrenheit oven for 15 to 18 minutes. 
  10. Let crackers cool on baking sheet for a few minutes and then transfer to wire racks.
      No need to make blinis.  Your My Perfect Cookie crackers are good enough for caviar.