Savoury Grana Padano biscotti

by Valeria Necchio
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Ingredients

Cheese

  • 80g of Grana Padano, 16 months aged, grated

Store Cupboard

  • 180g of plain flour, sifted
  • 1/2 tsp fine sea salt
  • 50g of whole almonds, salted

Cereals, Grains & Pasta

  • 30g of superfine polenta flour

Bakery

  • 1 tsp baking powder

Dairy

  • 3 eggs
  • 50ml of milk

Oils & Vinegars

  • 2 tbsp of extra virgin olive oil