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    Biscuits with nuts and Grana Padano PDO
    Difficulty
    Group 393Easy
    		Preparation
    T230 min
    		Servings for
    Group 3827 people
    Biscotti frutta secca p
    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).

    Grana Padano

    Preparation

    STEP 1

    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.

    STEP 2

    Heat the oven to 170°C.

    STEP 3

    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.


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