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Parmesan Biscotti with Goat’s Cheese and Basil Pâté
Preparation info
- Makes About
20
- Difficulty
Easy
Appears in
By Adrian Daniel and Michael Daniel
Published 2007
These delightful Parmesan biscuits make elegant canapés and can accompany a variety of toppings, such as pesto and tapenade. The pastry is quick and easy to make and keeps well in the freezer to be baked at your convenience.
Ingredients
- plain flour
200 g 7 oz - butter
85 g
Method
- To make the biscuits, place the flour and butter in a food processor and combine until it resembles breadcrumbs. Add the Parmesan, egg yolk, and 1 tbsp water, and mix well to a dough. Allow to rest for 1 hour.
- Roll out the pastry to the thickness of a £1 coin. Using a pastry cutter, cut into discs of about 5cm (2in) in diameter. Put on a baking tray lined with gre
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