Ingredients:
For the savoury shortcrust pastry:
- 200 g of organic Arifa Ruggeri flour
- 20 g of Ruggeri hemp flour
- 30 g of pistachios
- 1 egg
- 80 g of butter
- 20 g grated parmesan cheese
- a pinch of salt
Useful equipment:
mini easter cookie cutter Silikomart
Procedure:
On a pastry board, make a well with the sifted flours, chopped pistachios, cheese and add the butter in pieces and the egg in the center. Work with your fingertips, gradually incorporating the flour, until you obtain large crumbs. Assemble everything: work with both hands quickly and lightly to prevent too much gluten from developing and the dough from becoming elastic. In this case it could shrink during cooking and become too hard. As soon as it is ready, make a well-flattened loaf and wrap it in cling film. Leave to rest in the refrigerator for at least an hour: the longer the rest, the less elastic the dough becomes and the easier it is to roll out. When it is time to roll it out, place it on a floured pastry board and pull from the center outwards, often detaching the dough from the work surface by giving it a half turn. At the end, when the thickness is about half a cm, cut out the biscuits and place them on a baking tray lined with baking paper. Cook in a static oven at 180°C for approximately 20 minutes.
