Medium
4 people
30 min
@sydneyfoodsisters
Ingredients
- 200 g plain flour
- 150 g caster sugar
- 1/2 teaspoon baking powder
- 100 g grated Grana Padano PDO
- 50 g shelled pistachio nuts
- 100 g whole skinless hazelnuts
- 2 & 1/2 teaspoons chopped fresh rosemary
- 1/4 teaspoon chilli powder or to taste (optional)
- 2 eggs beaten
- 1/2 teaspoon vanilla extract.
Preparation
Preheat oven to 170 degrees Celsius, fan forced. Line a baking tray with baking paper.
In a large bowl, mix together the flour, sugar, baking powder, Grana Padano PDO, nuts, rosemary and chilli. Make a well in the centre and stir in the egg and vanilla extract. Mix together to form a soft dough.
On a floured surface shape dough into a log approximately 30-35cm long. Transfer to the prepared baking tray. Bake for approximately 25 minutes, or until golden. Set aside to cool completely.
Using a serrated knife, cut the log diagonally into 1cm thick slices. Arrange biscotti standing up on the lined baking tray and return to oven for 15 minutes, or until golden. Cool completely.
Related recipes
Easy
4 people
30 min
Buckweat Piadine with Grana Padano, bresaola, avocado and lamb lettuce
Medium
4 people
30 min
Savoury pancakes with courgettes, pine nuts, basil and Grana Padano Riserva
Easy
4 people
20 min
Fresh baby spinach, toasted multigrain bread, poached egg, shelled walnuts, grape tomatoes and Grana Padano shavings
Medium
6-8 people
Serving suggestions
Lovely served on an antipasto platter with a piece of Grana Padano PDO and a drizzle of honey.
In a dessert with a scoop of gelato.
An after dinner treat accompanied by a glass of port or with tea or coffee.