Biscuits with nuts and Grana Padano PDO
| Difficulty
Facile
|
Preparation  30 min
|
Servings for  7 people
|
Food Blogger Francesca D’Orazio
These biscuits are the perfect accompaniment for a vegetable soup or velouté (e.g. Jerusalem artichoke, artichoke, or pumpkin) and can be used as a base for canapés.
Also ideal with Grana Padana PDO shavings and pear or orange mostarda.
Ingredients
200 g butter at room temperature
100 g brown sugar
320 g flour
100 g cornflour
1 egg
70 g grated Grana Padano PDO aged for over 16 months
70 g walnuts (or hazelnuts pistachios or almonds)
a pinch of salt
(fresh ground pepper).
Preparation
Cream the butter and sugar into a soft, smooth mixture, add the two flours and the Grana Padano, some pepper and a pinch of salt. Finally, add the chopped nuts. Wrap the dough in cling film and leave to rest in the fridge for at least 2 hours.
Heat the oven to 170°C.
Knead the dough again, roll out on a lightly floured work surface and cut out the desired shapes using biscuit cutters (or a small cup with a thin rim). Arrange on a baking tray lined with baking paper. Bake in the oven for about 15 minutes.
Altre ricette da non perdere
| Difficulty |
Preparation |
Duration |
Medium
Grana Padano and roasted garlic pizza
| Difficulty |
Preparation |
Duration |
Easy
Rice Balls with Pumpkin and Grana Padano
| Difficulty |
Preparation |
Duration |
Savoury Tart with Mushrooms, Chestnuts, Pumpkin and Grana Padano Riserva
| Difficulty |
Preparation |
Duration |
Easy
Asparagus and Grana Padano Riserva Flan
←
→
