Italian

Rosemary cantucci

Name: Rosemary cantucci
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Cuisine: /italian
Ingredients: 200g plain flour; 30g grated parmesan; 1 garlic clove, crushed; 1/2 teaspoon baking powder; 2 teaspoons finely chopped fresh rosemary; 2 teaspoons finely grated orange zest; 1 small fresh red chilli, seeds removed, finely chopped; 30g pistachio nuts, shelled; 2 eggs; 1 tablespoon milk; 1 beaten egg, to glaze

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A savoury version of biscotti, these rosemary, orange and pistachio cantucci are a perfect addition to any cheese platter.

200g plain flour
30g grated parmesan
1 garlic clove, crushed
1/2 teaspoon baking powder
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely grated orange zest
1 small fresh red chilli, seeds removed, finely chopped
30g pistachio nuts, shelled
2 eggs
1 tablespoon milk
1 beaten egg, to glaze

Method

1.

Preheat the oven to 200°C. Lightly grease a baking tray.
2.

Place flour, parmesan, garlic, baking powder, rosemary, zest, chilli and nuts in a bowl and stir to combine.
3.

Beat the eggs and milk in a separate bowl.
4.

Make a well in the dry ingredients, add the egg mixture and use your hands to blend together to make a smooth dough. Shape the dough into two 4 x 20cm sausage shapes. Transfer to the tray, brush with beaten egg and bake for 20-25 minutes until golden. Set aside on the tray to cool.
5.

Transfer to a chopping board and use a serrated knife to cut into 1cm-thick slices. Return to the baking tray, flat-side down, and bake for 5 minutes. Turn off heat and leave the cantucci in the oven to cool and dry out.
6.

The cantucci will keep for several weeks in an airtight container.