. Difficulty: Low
. Cheese: Taleggio PDO
. Servings per: 4 people
. Cooking: 10 min
Ingredientsfor 20 biscuits
130 g extra fine soft wheat flour
100 g butter
70 g Taleggio PDO
1 medium-sized egg yolk
1 egg white
to decorate: crushed Piedmont hazelnuts PGI or walnuts; poppy seeds
PreparationKeep 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.