Grana Padano and hazelnut cantuccini recipe
These crunchy Italian biscuits are sweet and nutty with a savoury edge from a hint of grated parmesan. (Psst! Try them with dessert wine.)
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Cooking tools:
- Oven
- Mixing bowl
- Baking sheet
- Bread knife
- Measuring spoon
- Kitchen scale
- Grater
- Spoon
- Fork
- Cooling rack
- Parchment paper
- Airtight container
Ingredients
- 100g plain flour
- 75g golden caster sugar
- ¼tsp 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
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