Taleggio PDO Canestrelli with Piedmont hazelnuts PGI and poppy seeds

Taleggio PDO Canestrelli with Piedmont hazelnuts PGI and poppy seeds

Recipe Details

. Difficulty: Low . Cheese: Taleggio PDO . Servings per: 4 people . Cooking: 10 min

Intolerances

Without crustaceans Without crustaceans

Ingredients

for 20 biscuits

130 g extra fine soft wheat flour
100 g butter
70 g Taleggio PDO
1 medium-sized egg yolk
salt
1 egg white
to decorate: crushed Piedmont hazelnuts PGI or walnuts; poppy seeds

Preparation

Keep the Taleggio PDO in the freezer for half an hour, so that it can be finely grated. Blend with the rest of the ingredients in a uniform mixture and leave to rest in the fridge for approximately one hour.

Then roll out the dough into a sheet approximately 1 cm thick and cut into the desired shapes using a biscuit cutter.

Place the biscuits on a baking sheet covered in greaseproof paper and brush with the egg yolk; sprinkle with poppy seeds or crushed walnuts or Piedmont hazelnuts PGI and bake in the oven at 180°C, static mode, for 10 minutes. Leave the biscuits to cool completely before handling. If kept in a sealed tin, they will taste even better after a few days.
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Italian Cheeses

Taleggio cheese
Taleggio cheese

Taleggio cheese is an italian cheese with a long history, dating back to before the 10th century

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