Biscotti al Parmigiano (Walnut Parmigiano Crackers)

Added in March by allyzay

Summary

Yield	Servings
Prep time	4 hours
Kind of Dish	snacks
Dietary Info	vegetarian
Tags	italian biscuits

Description

A tasty little snack to serve as an appetizer or a finger food at parties.

Ingredients

1 1⁄4	Cup	all-purpose unbleached flour
4	Ounce	freshly grated Parmigiano
1⁄4	Teaspoon	salt
1⁄2	Cup	unsalted butter, cut into bits
1⁄2	Cup	walnuts, toasted and finely chopped (use a food processor, it's easier)
2	Tablespoon	Milk
1		egg

Instructions

In a bowl, stir together flour, cheese, and salt. With a pastry blender or a fork, mix in the butter until it resembles coarse crumbs. Stir in the walnuts.

In another bowl, beat together the milk and egg. Pour mixture over the dry ingredients and stir until just moistened - add a little more milk in small increments if it looks too dry still. It shouldn't look very wet or super doughy though. Squeeze the dough together to form into a little ball. Cut in half and roll each half out into a little log, about 7 inches long. Wrap each in plastic wrap and refrigerate until firm (4 hours, or up to overnight).

When you're ready to bake, preheat oven to 400F. Grease 2 baking sheets. Cut the dough logs into little slices, 1/4 inch to 1/2 inch thick, and arrange the slices 1 inch apart on the sheets. Bake until biscuits are lightly browned, 10-12 minutes. Cool on wire racks and serve when they are little warmer than room temp, if you can stand to wait.

Notes

Please note the active time is only about 30-40 minutes on this. Most of the prep time is purely waiting for the dough to get hard, so it's pretty easy. You can do the prep work the day before and then cook them just before your guests arrive (or just before you feel like eating all of these by yourself, I'm not going to judge).

If you have leftover, you can store these into an airtight container and they keep about 2 weeks so you can make on a Sunday and snack on them throughout the week too.