These biscuits are the perfect accompaniment for a vegetable soup or velouté (e.g. Jerusalem artichoke, artichoke, or pumpkin) and can be used as a base for canapés.
Also ideal with Grana Padana PDO shavings and pear or orange mostarda.

Preparation

Cream the butter and sugar into a soft, smooth mixture, add the two flours and the Grana Padano, some pepper and a pinch of salt. Finally, add the chopped nuts. Wrap the dough in cling film and leave to rest in the fridge for at least 2 hours.

Heat the oven to 170°C.

Knead the dough again, roll out on a lightly floured work surface and cut out the desired shapes using biscuit cutters (or a small cup with a thin rim). Arrange on a baking tray lined with baking paper. Bake in the oven for about 15 minutes.