Tomato and Parmigiano Spelt Biscuits
Made with Double concentrated tomato paste
When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.
Easy
Ingredients
- 4 oz spelt flour*
- 2.5 oz Parmigiano Reggiano cheese (finely grated)
- 2 oz spelt**
- 3.5 oz cold butter, chopped
- 1/2 tsp sea salt
- 1 egg yolk
- 2 tbsp Mutti® Double Concentrated Tomato Paste (Doppio Concentrato)
- tin Mutti® Crushed Tomatoes (Polpa) (empty, 14 oz)
Share the ingredient list
Tomato and Parmigiano Spelt Biscuits: Method
- In a food processor, combine flour, parmesan, spelt, butter and salt. Blitz in short bursts, until the ingredients are combined and look like breadcrumbs.
- Add yolk, tomato paste and 1 ½ teaspoons iced water. Blitz until the ingredients come together to form dough.
- 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.
- Preheat oven to 356ºF (320ºC fan). Line two baking trays with baking paper.
- 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.
Starters, Quick and delicious, Party, Appetizers, Vegetarian, Italian food with tomato: recipes and tips
