Vegemite Parmesan Biscotti

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What could be better than combining the quintessential Italian biscuit with one of NZ’s favourite spreads? This Vegemite® and Parmesan Biscotti is hard to beat.

PRE TIME : 1 hour
SERVINGS 24-26 slices

 2 3/4 cups Flour
  3/4 cup Tasty Cheese
 1/2 cup grated fresh Parmesan Cheese
 2 tsp Baking Powder
 3/4 tsp Salt
 1/2 tsp Finely Ground Pepper
 3 tsp Vegemite® or Marmite®
 3 large Eggs

RECIPE INSTRUCTIONS

1

Preheat oven to 175°C.

2

In a bowl, mix the flour, cheese, parmesan, baking powder, salt and pepper until combined. In a separate bowl, mix 2 teaspoons of Vegemite® or Marmite®, 1/4 cup Lupi Extra Virgin Olive Oil and eggs until combined. Add the liquid to the flour mix and stir until a crumbly dough forms.

3

Knead the dough on a floured surface until all the ingredients are combined. Divide into 2 and form into logs. Imagine the shape once the logs are cut as this will be the end shape of your cantucci. Place the logs on a baking tray and bake for 30 minutes. Leave to cool for 10 minutes.

4

Reduce oven temperature to 160°.

5

Once the logs are cool enough to touch, cut each log into slices at least 1cm deep. Place flat on the baking tray and bake for a further 10 minutes. Remove and cool. Store in an airtight container.

Ingredients

 2 3/4 cups Flour
  3/4 cup Tasty Cheese
 1/2 cup grated fresh Parmesan Cheese
 2 tsp Baking Powder
 3/4 tsp Salt
 1/2 tsp Finely Ground Pepper
 3 tsp Vegemite® or Marmite®
 3 large Eggs

Directions

1

Preheat oven to 175°C.

2

In a bowl, mix the flour, cheese, parmesan, baking powder, salt and pepper until combined. In a separate bowl, mix 2 teaspoons of Vegemite® or Marmite®, 1/4 cup Lupi Extra Virgin Olive Oil and eggs until combined. Add the liquid to the flour mix and stir until a crumbly dough forms.

3

Knead the dough on a floured surface until all the ingredients are combined. Divide into 2 and form into logs. Imagine the shape once the logs are cut as this will be the end shape of your cantucci. Place the logs on a baking tray and bake for 30 minutes. Leave to cool for 10 minutes.

4

Reduce oven temperature to 160°.

5

Once the logs are cool enough to touch, cut each log into slices at least 1cm deep. Place flat on the baking tray and bake for a further 10 minutes. Remove and cool. Store in an airtight container.

Vegemite Parmesan Biscotti