These scrumptious little biscotti al parmigiano or salatini in Italian (little salted things) are perfectly crunchy and wonderfully flavorful. They make a perfect homemade addition to a picnic, appetizer or charcuterie board. They would even be fantastic added into a holiday gift basket full of edible goodies too! They are simple and yet fancy and they are very very delicious!

I first made these cheese biscuits to go along with the wine and beer we served at our Italian coffee shop many years ago. I hadn’t made them for a very long time and almost forgot about them until I was flipping though a magazine and saw something that reminded me of them. I went searching through my old café recipes and luckily found it! I’m so glad I did because they are simply fantastic served along side some olives (or other nibbles) and a glass of wine!

Ingredients for Biscotti al Parmigiano

THE RECIPE

THE INGREDIENTS -

1 1/4 cups all-purpose flour
4 ounces freshly grated parmigiano
1/4 tsp salt
1/2 cup unsalted butter - cut into cubes
1/2 cup toasted walnuts - processed into crumbs
2 Tbsp milk
1 egg

THE PREPARATION -

In a bowl, stir together the flour, cheese, and salt. With a fork, pastry cutter, or your fingertips, blend in the butter until the mixture is course crumbs.
In a separate bowl, beat together the milk and egg. Pour this mixture into the dry ingredients and stir just until moistened. Add more milk into this 1 tsp at a time if needed to moisten the dough. Squeeze the dough together to form a ball.
Cut the ball into two equal pieces. Shape each piece into a log approx. 7 inches long, and wrap tightly in plastic wrap. Refrigerate until firm, 3 hours up to overnight.