Savoury Grana Padano biscotti

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Valeria Necchio's savoury biscotti recipe is flavoured with Grana Padano cheese and salted almonds for a bit of crunch. Valeria recommends serving these beautiful biscuits with aperitivo, such as a glass of brut nature or an americano.

First published in 2017




Savoury Grana Padano biscotti


Preheat the oven to 180°C/gas mark 4 and line a baking tray with parchment paper
In a large bowl, mix the flour, polenta, baking powder and salt. Add the grated Grana Padano and stir to combine
In a separate bowl, whisk 2 of the eggs with the milk and olive oil. Combine the wet ingredients with the dry and stir until you have an even mix. Finally, add the almonds and work them into the dough, then bring everything together into a ball
Divide the dough in 2 and shape each piece into logs, about 3cm wide and 1cm thick. Transfer them to the lined baking tray. Brush with the remaining egg whisked with a drop of milk
Bake the logs for 25 minutes, until golden on top. Take them out of the oven and allow to cool ever so slightly before slicing into biscuits (about 1cm wide). Scatter the biscuits on the baking tray and put them back in the oven for 10 minutes. Turn them halfway through
Remove from the oven and allow to cool completely before serving
First published in 2017

Valeria Necchio is an Italian food writer and photographer with roots in the Venetian countryside.

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