Lemon thyme & Parmigiano Reggiano biscotti
Biscotti; Bis meaning twice and cotti meaning to cook. A twice cooked biscuit with a fantastic structure and world recognised crunch. These biscotti, however, are a savoury twist on a traditional and classic treat that you would have with your mid-morning espresso or after dinner. The salty Parmigiano adds a wonderful depth of flavour that pairs exceptionally well with the delicate Parmigiano mousse. That said, the biscotti would make a great addition to a summer picnic, a perfect add on to a savoury lunch and even draped with a sheet of cured meat and enjoyed as part of your aperitivo. The flavour can also be changed and adapted to what you have currently in your home store. Some pistachio nuts or hazelnuts would give them a further crunch where some drunken wine-soaked raisins would add a deep richness.
Preparation time: 10 minutes
Cooking time: 20 minutes
Makes: Approximately 20 biscotti
125g 00 flour plus extra for dusting
130g Parmigiano Reggiano, grated
60g butter, unsalted, chopped into small cubes
1 small lemon, zest
½ tsp salt
Pinch of black pepper
1 large free-range egg
1 tablespoon honey – I used borage honey
1 tablespoon fresh thyme leaves, no stems
• Preheat the oven 180C (fan assisted)
• Into a large bowl combine both the flour and the grated Parmigiano. Stir to fully combine.
• Tumble in the chopped butter and scatter in the lemon zest, salt, and pepper.
• Using your fingertips rub the butter into the dry ingredients to form large breadcrumbs.
• Crack in the egg, add a tablespoon of honey and add the thyme leaves.
• Use a wooden spoon to combine the mixture into a ball of dough.
• Line a baking tray with parchment or baking paper.
• Lightly flour your work surface. Tumble out the dough and cut it in half.
• Form each piece of dough into two small flat forms, measuring approximately 16cm x 9cm with a depth of 2cm.
• Bake the dough for 15 minutes.
• Then remove from the oven and transfer the two biscuits onto a wooden board. Taking a sharp knife, cut the dough into 2cm widths.
• Lay the biscotti back onto the baking tray, cut side down and bake for a further 5 minutes.
• Once baked remove the biscotti from the oven and allow to cool on a wired rack.