Biscotti with Parmesan and Sun-dried tomatoes

Baking and trying new recipes. I’ve been bakingmany things but not posting that much.
These Italy inspired Biscotti remind me of cantuccini – the looks and texture but not the taste of course.

This is what you need for 40 small Biscotti

3 dl four
1 tsp baking powder
1/2 tsp salt
75 g butter
0,5 dl cold water or milk
1 egg
50 g Grated Parmesan
30 g pine nuts

Egg and water for brushing the surface with.

Mix the flour, salt and baking powder in a kitchen aid. Add the cold butter cut into cubes.
Whisk the milk and the egg and pour in with the other ingredients. Add the Parmesan and the pine nuts.

Bake into two three centimeter thick sticks. Brushing with the egg mixture. Bake in 175 C for 30 minutes. Let them cool a bit and then cut into 2 cm pieces. Lower the oven temerature to 125 C and bake for another 20 minutes.

You can chance the cheese and pine nuts into 40 g black olives and 4 sun-dried tomatoes. All minced into tiny pieces.



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