GRANA PADANO, HAZELNUT, PISTACHIO & CHILLI BISCOTTI
200g plain flour
150g caster sugar
1/2 teaspoon baking powder
100g grated Grana Padano
50g shelled pistachio nuts
100g whole skinless hazelnuts
2 & 1/2 teaspoons chopped fresh rosemary
1/4 teaspoon chilli powder, or to taste (optional)
2 eggs, beaten
1/2 teaspoon vanilla extract
Preheat oven to 170 degrees Celsius, fan forced. Line a baking tray with baking paper.
In a large bowl, mix together the flour, sugar, baking powder, Grana Padano, nuts, rosemary and chilli. Make a well in the centre and stir in the egg and vanilla extract. Mix together to form a soft dough.
On a floured surface shape dough into a log approximately 30-35cm long. Transfer to the prepared baking tray. Bake for approximately 25 minutes, or until golden. Set aside to cool completely.
Using a serrated knife, cut the log diagonally into 1cm thick slices. Arrange biscotti standing up on the lined baking tray and return to oven for 15 minutes, or until golden. Cool completely.
Lovely served on an antipasto platter with a piece of Grana Padano and a drizzle of honey.
In a dessert with a scoop of gelato.
An after dinner treat accompanied by a glass of port or with tea or coffee.