In a food processor, cream butter and salt for a few seconds. Add almond flour and the egg and process until just combined. Add half flour; and process for a few seconds then add the other half along with the shredded cheese, ground pepper and Tabasco. Blend until homogenized. Wrap up and chill a couple of hours or overnight before rolling out. The dough can be refrigerated up to 4 days or kept frozen for weeks.

To ease the rolling process use half of the dough at a time. Dust your work surface with flour and work the dough until pliable and roll out the dough into a 0.2 inch (5mm) thick disc. The dough should be supple but cool. Put back in the refrigerator if it is getting too soft. Divide into desired shapes using cookie cutters. Brush dough with egg wash and top with grated parmesan.

Position rack in the middle of oven. Preheat oven to 400°F (200ºC). Bake cookies for about 10 minutes or until golden and crisp.
For the savory crust bars (ratatouille bars), pre-bake cookie bars for 5 minutes, remove from oven and cut them again making sure they don’t stick to each other. Put back in the oven for 5 minutes more or until golden. Store savory cookies in an airtight container in a cool, dry place for up to 4 days or a couple of weeks in the refrigerator. Enjoy!