Grana Padano and hazelnut cantuccini are a sweet and savoury Italian biscotti (literally twice baked) with nuts, cheese and rosemary. Try them with a glass of Italian Vin Santo sweet dessert wine.
Ingredients
- 100g plain flour
- 75g golden caster sugar
- 1/4 tsp 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
Method
- 1. 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.
- 2. Shape into a long oval and bake on a baking sheet for 20-25 minutes, until golden. Set aside to cool slightly.
- 3. 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.