10 Jun
2010

BISCOTTI DI PARMIGIANO

Biscuits of Parmigiano-Reggiano Cheese

biscotti

This recipe was given to me by Antonella Melandri, one of the HomeFood Cesarine from Bologna

Preheat oven to 350.

Ingredients:

*2/3 cup grated parmigiano-reggiano and emmanthaler (I like over half of this amount to be parmigiano, in other words almost 1/2 cup of parmigiano and then add enough emmanthaler to add up to 2/3 cup total.)
*1/4 cup butter, softened
*1/2 cup all purpose flour
*1/2 teaspoon salt few grinds of black pepper few grinds of nutmeg (I grate whole nutmeg)
*1 whole egg beaten, to brush over top
*Marcona (white) almonds – one for each biscuit
1. Mix the parmigiano-reggiano and emmanthaler with the flour, butter, salt, pepper, and nutmeg with pastry blender, two forks, or your hands.
2. When well mixed, form into a ball and put in refrigerator for at least one hour.
3. Cut in half and roll out with rolling pin as thin as possible without breaking up.
4. Form biscuits with biscuit cutter or glass and place on baking sheet covered with parchment paper.
5. Press one almond in center of each and brush with beaten egg.

Bake at 350 degrees 15-20 minutes, until slightly golden at the edges

*NOTE: It’s important to use an excellent quality parmigiano-reggiano. (please not the shaker-can imposter!!) If your cheese is not good, you might as well skip the biscotti and go straight to the prosecco.

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