Almond & pecorino biscuits

Almond & pecorino biscuits

By
From
Sicily
Serves
8-10

This is a good time to use the almond meal left over from making Almond Milk. However, if you do then add a little more butter to the mix as almond meal is a lot drier than shop-bought ground almonds. These biscuits are perfect with the Quince Paste and a pecorino cheese. They are good, too, spread with peanut butter for a healthy snack. And they travel well, so pack them up for the kids to take to school.

Ingredients

Quantity Ingredient
200g ground almonds
50g pecorino or parmesan, grated
1/2 teaspoon baking powder
1 teaspoon salt
40g unsalted butter, at room temperature
6 tablespoons water
flavouring such as fennel or sesame seeds, rosemary, oregano or chilli flakes, (optional)

Method

  1. Preheat the oven to 170°C. Using your fingers mix together the almonds, cheese, baking powder, salt, butter and water to form a dough. Spread out a sheet of baking parchment and roll out the dough under another sheet of parchment to around 5 mm. Peel off the top sheet, scatter over the flavouring of your choice, if using, and put the top sheet back in place. (I like to scatter one area with dark sesame seeds or black onion seeds, another with fennel seeds and another with pale sesame so that you can cut long biscuits that fade from one colour to another.) Roll into the dough with the rolling pin.
  2. Slide the parchment onto a baking tray and put into the oven to bake for 15–20 minutes or until firm to the touch. Remove from the oven and cut into shapes with a sharp knife, then cool on a rack. The biscuits will keep for a couple of weeks in an airtight container.
Tags:
Italy
Italian
Sicily
Sicilian
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