Minna’s favorite recipes…biscotti
Biscotti al Parmigiano e alle Noci
Parmesan Walnut Wafers
Here is another simple and very tasty treat from the cookbook The Antipasto Table by Michele Scicolone. Ms. Scicolone had these at the restaurant Le Tre Vaselle, in Torgiano near Perugia. Both the town and the restaurant are wonderful! These wafers are delicious with a glass of spumante, proseco, or red wine. Makes 48 biscotti.
1¼ cups unbleached all-purpose flour
4 ounces freshly grated Parmigiano-Reggiano
¼ teaspoon salt
8 tablespoons chilled unsalted butter, cut into ½ inch pieces
½ cup walnuts, toasted and finely chopped
2 tablespoons milk
1 large egg
1. In a bowl, combine the flour, cheese, and salt. With a pastry blender or a fork, blend in the butter until the mixture resembles coarse crumbs. Stir in the nuts.
2. In a small bowl, beat together the milk and the egg. Pour the egg mixture over the dry ingredients and stir just until blended. Shape the dough into a ball.
3. Cut the dough into two equal pieces. Shape each piece into a 7-inch log and place each on a piece of plastic wrap. Wrap tightly and refrigerate until firm, at least 4 hours or overnight.
4. Preheat the oven to 400F. Butter two large baking sheets.