Delicious savoury-sweet biscotti perfect for serving on an antipasto platter with a piece of Grana Padano DOP and a drizzle of honey, in a dessert with a scoop of gelato or as an after-dinner treat accompanied by a glass of port. Also makes a perfect edible Christmas gift!

Ingredients

• 200g plain flour
• 150g caster sugar
• 1/2 teaspoon baking powder
• 100g grated Grana Padano DOP
• 50g shelled pistachio nuts
• 100g whole skinless hazelnuts
• 2 & 1/2 teaspoons chopped fresh rosemary
• 1/4 teaspoon chilli powder, or to taste (optional)
• 2 eggs, beaten
• 1/2 teaspoon Heilala Vanilla Extract

 Method

1.  Preheat oven to 170 degrees Celsius, fan forced. Line a baking tray with baking paper.
2. In a large bowl, mix together the flour, sugar, baking powder, Grana Padano DOP, nuts, rosemary and chilli. Make a well in the centre and stir in the egg and vanilla extract. Mix together to form a soft dough.
3. On a floured surface shape dough into a log approximately 30-35cm long. Transfer to the prepared baking tray. Bake for approximately 25 minutes, or until golden. Set aside to cool completely.
4. Using a serrated knife, cut the log diagonally into 1cm thick slices. Arrange biscotti standing up on the lined baking tray and return to oven for 15 minutes, or until golden. Cool completely.

 Serving suggestions

•  Lovely served on an antipasto platter with a piece of Grana Padano DOP and a drizzle of honey.
• In a dessert with a scoop of gelato.
• An after-dinner treat accompanied by a glass of port or with tea or coffee.