Preheat oven at 200°C

Combine in a bowl egg, Greek yogurt and Parmigiano and mix well with a spoon

Then add the flour, salt, pepper and baking powder and knead by hand.

Chop dried tomatoes into small pieces then add them to the dough and continue kneading until you obtain a compact dough.

Wrap the dough in cling film and let it rest for at least 30 minutes in the refrigerator.

After this time, roll the dough out with a rolling pin to a one centimeter thickness.

With the cookie cutter (the shape you prefer), make the shortbread and place them on the oven plate covered with parchment paper.

Bake for 10-12 minutes.

Let the shortbread cool on a rack