Savoury Parmesan Biscotti
Savoury Parmesan Biscotti
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
Instructions
- 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.
Savoury Parmesan Biscotti