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    Grana PadanoPizza e focacce

    Biscuits with nuts and Grana Padano PDO

    Group 393Easy
    Group 3827 people
    T230 min
    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

    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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