Savoury cantucci
Cantucci salati
MAKES around 25 biscuits
Preparation 20 minutes
Cooking 35 minutes
250g Italian '00' flour (or plain flour)
40g grated Parmesan or Grana Padano cheese
1 garlic clove, peeled, finely chopped
½ tsp baking powder
2 tsp very finely chopped fresh rosemary
zest of 1 unwaxed lemon
1 fresh red chilli, seeds removed and finely chopped
40g pistachio nuts, shelled
2 eggs, plus 1 egg yolk
1 egg white to glaze
Preheat the oven to 180ºC/Gas Mark 4. Place all of the ingredients apart from the eggs into a large bowl and mix them together. Make a well in the centre of the mixture and add the 2 eggs and the egg yolk. Using your hands, mix the ingredients together until a firm dough forms. Remove from the bowl, cut in half and roll into two logs, each about 25cm long. Glaze with the egg white and bake for around 30 minutes until golden brown. Remove from the oven and slice into individual biscuits, then put in the oven for 5 minutes. Remove and allow to cool.
