Name: Savoury Parmesan Biscotti
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10 biscotti, approximately
Ingredients: 1 cup (250 ml) unbleached all-purpose flour; 1 cup (250 ml) grated Parmigiano-Reggiano cheese; 1 teaspoon (5 ml) baking powder; 1/2 teaspoon (2.5 ml) salt; 1/4 cup (60 ml) cold unsalted butter, cubed; 1 egg; 2 tablespoons (30 ml) honey; 1 tablespoon (15 ml) milk; 1/4 cup (60 ml) unsalted roasted pistachios

Ingredients

1 cup (250 ml) unbleached all-purpose flour
1 cup (250 ml) grated Parmigiano-Reggiano cheese
1 teaspoon (5 ml) baking powder
1/2 teaspoon (2.5 ml) salt
1/4 cup (60 ml) cold unsalted butter, cubed
1 egg
2 tablespoons (30 ml) honey
1 tablespoon (15 ml) milk
1/4 cup (60 ml) unsalted roasted pistachios

Preparation

With the rack in the middle position, preheat the oven to 170 °C (325 °F). Line a baking sheet with parchment paper.
In a food processor, combine the dry ingredients. Add the butter and pulse until crumbly. Add the egg, honey, and milk and combine gently.
Place the dough in a bowl and finish mixing with your hands, adding the pistachios.
On a floured work surface, roll the dough into a 30-cm (12-inch) long log. Place the log on the baking sheet. Bake for 20 to 25 minutes or until golden brown.
Remove from the oven and let cool for 15 minutes. With a bread knife, slice the log diagonally into 1.5-cm (1/2-inch) thick slices.
Place the slices on the same baking sheet and bake for 15 minutes. Cool on wire rack.

Note from Ricardo

Store the biscotti in an airtight container. If they soften, bake them again for a few minutes on a baking sheet in a 170 °C (325 °F) preheated oven.

Savoury Parmesan Biscotti

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note