Tomato and parmesan spelt biscuits

Tomato and parmesan spelt biscuits

Made with Double concentrated tomato paste

The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.

cooking sketch 15 min (COOK TIME: 15 min)

cooking sketch Easy


  • 120 g spelt flour*
  • 70 g finely grated parmesan
  • 60 g spelt**
  • 100 g cold butter, chopped
  • 1/2 tsp sea salt
  • 1 egg yolk
  • 2 tablespoons Mutti Double Concentrate Tomato Paste
  • tin Empty Mutti Polpa Finely Chopped Tomatoes
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Tomato and parmesan spelt biscuits: Method

  1. In a food processor, combine flour, parmesan, spelt, butter and salt.  Blitz in short bursts, until the ingredients are combined and look like breadcrumbs.
  2. Add yolk, tomato paste and 1 ½ teaspoons iced water. Blitz until the ingredients come together to form dough.
  3. Use a spatula to scrape the dough from the food processor bowl, roll into a ball then place between two sheets of baking paper. Use a rolling pin to roll the dough out to a thickness of about half a centimetre. Carefully transfer to the fridge and chill for an hour.
  4. Preheat oven to 180ºC (160ºC fan). Line two baking trays with baking paper.
  5. Use an empty Mutti Polpa tin to cut 24 rounds from the dough (you may need to re-roll the dough to make enough). Carefully transfer to prepared trays and bake for 12-15 mins until golden. Cool on wire racks for 5 minutes before serving with your favourite cheeses.

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Also made with: Double concentrated tomato paste

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