Biscuits with nuts and Grana Padano PDO
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.
7 people
Preparation time
30 minutes
Francesca D'Orazio
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)
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.