Name: Vegemite Parmesan Biscotti
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; 1/2 cup Lupi Extra Virgin Olive Oil; 3 tsp Vegemite® or Marmite®; 3 large Eggs

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

1/2 cup Lupi Extra Virgin Olive Oil

3 tsp Vegemite® or Marmite®

3 large Eggs

RECIPE INSTRUCTIONS

Preheat oven to 175°C.

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.

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.

Reduce oven temperature to 160°.

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.