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
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.
Ingredients
Directions
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.
