for 50 pieces

Dough

250 g	white flour
50 g	grated Parmesan
2 tsp	baking powder
3	eggs
¼ tsp	pepper
½ tsp	salt
3 tbsp	pesto verde (green pesto)
60 g	unsalted, shelled pistachios
40 g	almonds

How it's done

Dough

Mix the flour, cheese and baking powder in a bowl. Whisk the eggs together with the pepper, salt and pesto, add to the flour along with the pistachios and almonds, mix quickly to form a dough.

To shape the biscuits

Divide the dough into 4 portions. On a lightly floured surface, shape each portion into a roll approx. 3 cm in diameter. Place the rolls on a baking tray lined with baking paper. Make sure they are well spaced out.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 200°C. Remove, allow the rolls to cool slightly, then cut diagonally into slices approx. 2 cm thick. Return the cantucci to the baking tray, bake for a further 10 mins. Remove from the oven, leave the cantucci to cool on a rack.

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