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Grana Padano and hazelnut cantuccini

Published: 31 Aug 07
Updated: 11 Sep 24

These crunchy Italian biscotti are sweet and nutty but with a savoury edge from a touch of grated parmesan. Perfect for transitioning from savoury to sweet treats at afternoon tea.

Or, serve these apricot and pistachio cantuccini after dinner with coffee.

Easy
September 2007

Test kitchen approved

Serves 4
Takes 5 minutes to make and about 30 minutes to bake

These crunchy Italian biscotti are sweet and nutty but with a savoury edge from a touch of grated parmesan. Perfect for transitioning from savoury to sweet treats at afternoon tea.

Or, serve these apricot and pistachio cantuccini after dinner with coffee.

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Ingredients

100g plain flour
75g golden caster sugar
¼tsp baking powder
1 medium egg, beaten
Few drops of vanilla extract
1 tsp chopped fresh rosemary
25g Grana Padano, grated
25g shelled pistachio nuts
50g whole unblanched hazelnuts

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Method

Preheat the oven to 200C/fan180C/gas 6. Put the flour, sugar and baking powder in a large bowl. Make a well in the centre and stir in the egg, vanilla, rosemary, Grana Padano cheese and nuts to make a soft dough.
Shape into a long oval and bake on a baking sheet for 20-25 minutes, until golden. Set aside to cool slightly.
Using a serrated knife, cut it diagonally into 1cm thick slices. Arrange on the baking sheet, cut side up, and return to the oven for 5-8 minutes, until crisp and golden. Cool, then serve.