In a food processor, combine butter, almond flour, all-purpose flour, Parmesan, and salt until a crumbly mixture forms.

Add egg yolks and process to form a dough.

Refrigerate dough about two hours.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with parchment paper and set aside.

On a floured surface, roll out dough to about one-third inch (one centimeter) thick. Use a cookie cutter to cut discs that are one and a half inches (four centimeters) in diameter.

Place discs on the prepared baking sheet. Bake about 15 minutes, until golden.

In a food processor, combine mascarpone, farmer’s cheese, and Kashkaval until smooth and creamy.

Transfer cheese topping to a piping bag fitted with a round tip.

Pipe onto the baked sablé discs.

Garnish with microgreens.