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Parmesan biscuit bites - Biscottini di Parmigiano 

4/2/2015

52 Comments

 
Parmesan biscuit bites - Biscottini di Parmigiano
'The most precious possession that ever comes to a man in this world is a woman's heart.'
                                          — Josiah Gilbert Holland, American writer and poet, 1819-1881

I'm the luckiest man in the world, he says, placing his arms around my waist and kissing the back of my neck.
You're only saying that because I've baked Parmesan cheese biscuits for you, I giggle and squirm. His beard tickles. 
Ah, you know me too well, he chuckles, his dimple showing. From the corner of my eye, I see his hand slip into the biscuit tin.
I'm watching you, I scold him playfully. I want to take a photo before you devour them all.
But I'm only having one more, he fibs, snaffling half a dozen. Besides, they're really good, he adds. 
They're not bad, are they. I'm smiling. It makes my heart sing when he compliments my cooking.
And I AM a very lucky man, he reiterates, kissing my nose. We should have met 30 years ago! With that, he retires to the study and the book he's reading.
I pop a second tray of biscottini into the oven, blissfully content in the knowledge that he and I are sharing our lives (and moments like these) together, right here and right now. ❤❤❤

Speckled egg
Grating Parmesan
Butter
Flour in the food processor
Smoked sea salt

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Adapted from a recipe by chef Stefano Manfredi from his book, Bel Mondo, published in June 2000. On seeing my photograph of the freshly baked biscottini on FB, Stefano ever so kindly commented: 'They look perfect, Liz'. Grazie chef, grazie.

PARMESAN BISCUIT BITES
(Biscottini di Parmigiano)

125g salted butter, chopped
250g plain (AP) flour
80g grated Parmesan cheese
1 free-range egg
a pinch or two of cracked smoked sea salt, for garnish
a pinch or two of Hungarian paprika, for garnish

Combine the butter, flour, cheese and egg in the bowl of a food processor. Blend until the ingredients are well incorporated, but take care not to 'overwork'. 

Scrape the mixture onto a board or silicone sheet and form it into a long sausage shape, approximately 12-14cm round. Refrigerate for an hour. 

Preheat your oven to 180 degrees C. With a sharp knife, slice the dough into rounds 2-3mm thick. Place them onto a baking tray lined with parchment. Sprinkle each biscuit with a little paprika and smoked sea salt. Bake for 10-12 minutes, until the biscuits are light golden in colour. Allow to cool, then store in an airtight container, should they last so long. 


Parmesan biscuit bites - Biscottini di Parmigiano

Tell me dear friends, do you agree with the philosophy that life is a series of moments and that each one should be cherished?
52 Comments
johanna @ green gourmet giraffe link
3/2/2015 05:44:17 pm

what a gorgeous post - he sounds lovely - though it is s double edged sword to have such an enthusiastic fan if you want photos :-)

Reply
Lizzy
3/2/2015 05:52:31 pm

Thanks ever so much, Johanna, he is lovely! xo

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Peter
3/2/2015 05:52:57 pm

Where did you hide the biscuit tin, my little escargot?

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Lizzy
14/2/2015 02:42:59 pm

Ha! I see you found it! : D

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Jennifer Milk and Honey link
3/2/2015 09:23:47 pm

Yes. I can imagine my boys would love these too. Though they might have to fight me for them.

Reply
Lizzy
14/2/2015 02:43:21 pm

Thanks Jennifer, they ARE rather delicious! : )

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Simona'sKitchen link
3/2/2015 10:34:53 pm

Great recipe! I often do Parmigiano cookies, they like to adults for happy hours and kids, too! Once I also tried the glutenfree recipe, I used buckwheat flour!
Your husband is a lucky man! ;-)
Greetings, Simona!

Reply
Lizzy
14/2/2015 02:43:49 pm

Oh, buckwheat flour, now that's interesting Simona! Thank you!

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Mandy link
4/2/2015 01:23:14 am

My Pete would LOVE these.
Have a beautiful day Lizzy.
:-) Mandy xo

Reply
Lizzy
14/2/2015 02:44:12 pm

Thank you lovely lady, I hope you bake them for him xox

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John link
4/2/2015 02:40:26 am

I make something somewhat similar, but use cheddar as my cheese. Need to try Parmesan -- love the idea. Can't resist these things -- the disappear like magic. ;-)

Reply
Lizzy
14/2/2015 02:44:33 pm

Thanks John, they do, don't they!

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e / dig in hobart link
4/2/2015 08:20:39 am

oooh lizzy, it's like a romantic bodice ripper, those opening lines. whoo, and first thing in the morning!! :-)

Reply
Lizzy
14/2/2015 02:44:51 pm

Too funny, Elizabeth : D

Reply
Liz link
4/2/2015 12:39:52 pm

Boy, do these biscuits look wonderful! Short, tender and packed with cheesy flavor. It sounds like these got rave reviews at home :) xo

Reply
Lizzy
14/2/2015 02:45:16 pm

They did, and they are delicious, Liz, thanks for stopping by x

Reply
zohra
4/2/2015 01:43:31 pm

They look delicious Liz. I must try.
And glad you and Peter are such a good team...you cook, he eats :)

Reply
Lizzy
14/2/2015 02:45:43 pm

Zohra, thank you for your very kind words. We ARE a great team : )

Reply
Elizabeth link
4/2/2015 02:10:21 pm

I love these biscuits, We make them every year for Christmas, I would make them all year round, but then I would eat them :) I use chilli powder and smokey paprika in my for a bit of heat :) Liz xx

Reply
Lizzy
14/2/2015 02:46:10 pm

A perfect addition Elizabeth! I must try that next time! xo

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El link
4/2/2015 02:19:27 pm

They look wonderful! yum!!

Reply
Lizzy
14/2/2015 02:46:30 pm

El, thank you!

Reply
Jenny
4/2/2015 02:38:39 pm

Just as I was opening this I was told of a woman - younger than me, who collapsed a couple of days ago & is about to have life support turned off .... Life is certainly a series of moments, and you have to enjoy every moment you are given. I love parmesan, as does my family so I'm going to rustle up a batch of these tonight!

Reply
Lizzy
14/2/2015 02:47:05 pm

Oh Jenny, that is indeed sad... sorry to hear that! I do hope you took a moment to bake some biscuits! Thank you for your kind words.

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Anna Johnston link
4/2/2015 05:31:43 pm

Is Peter your hubster? Does he call you his little escargot? If yes.... this man is amaze and oh so adorable. :) I love that you are loved. That makes my heart sing.
Now to these parmo bickets #love Parmesan anything is freakin wonderful, right up there with bacon for me. I absolutely think that life is made up of a bunch of moments and every single one of them must be cherished.
Hope you are feeling heaps better. xox

Reply
Lizzy
14/2/2015 02:47:46 pm

Hiya lovely... the Peter who cheekily commented here is my man... not my hubster though... we didn't marry. Thanks for your very kind words Anna xo

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Lorraine @ Not Quite Nigella link
4/2/2015 05:37:06 pm

I love savoury biscuits so much and these are terribly addictive! I think I've eaten up to a dozen! :o

Reply
Lizzy
14/2/2015 02:48:18 pm

I think I might have beat you in the number I devoured, Lorraine : 0

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Tandy | Lavender and Lime link
4/2/2015 07:01:17 pm

I so agree, each moment should be cherished! You are very blessed Liz xox

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Lizzy
14/2/2015 02:48:39 pm

Oh Tandy, I am indeed xox

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Nancy | Plus Ate Six link
4/2/2015 07:48:47 pm

Oh I got goosebumps reading your words Liz! I met Rich when I was 39 and I so wish we had met earlier. Moments like that are to be treasured - as is getting complimented by a great chef.

Reply
Lizzy
14/2/2015 02:49:23 pm

Hi Nancy... oh thank you for your kind words... you are right, it would have been nice to meet sooner, but then we have right now. Thanks for stopping by!

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Hotly Spiced link
4/2/2015 08:38:00 pm

What a beautiful quote and an even better story. I love parmesan biscuits too xx

Reply
Lizzy
14/2/2015 02:49:46 pm

Oh, Charlie, thank you kindly xo

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Andrea Mynard link
4/2/2015 11:30:51 pm

Lovely post! And I don't blame him, those biscotti look delicious, very keen to have a go at baking them.

Reply
Lizzy
14/2/2015 02:50:12 pm

Oh Andrea, I hope you do! Let me know xo

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Jo
5/2/2015 10:20:52 am

Gunna give these ago seem so simple yet so delish

Reply
Lizzy
14/2/2015 02:50:33 pm

Thanks Jo, enjoy xo

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Tania@MyKitchenStories link
6/2/2015 04:00:14 pm

Oh they do look lovely. I have made these so many times and just love them too. how beautiful for the two of you LIz, very precious times.

Reply
Lizzy
14/2/2015 02:51:03 pm

They are yummy, aren't they Tania! Thank you for your kind words xo

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Laura (Tutti Dolci) link
7/2/2015 05:30:31 am

What tasty savory bites, the perfect appetizer!

Reply
Lizzy
14/2/2015 02:51:23 pm

They surely are, Laura!

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David link
8/2/2015 02:40:35 am

When I saw these on FB, I was so excited to know this post was coming! If Peter isn't around, how long do you think they would last?

Reply
Lizzy
14/2/2015 02:51:44 pm

Aw, about the same, David, LOL!

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David
8/2/2015 02:41:37 am

P.S. - but I am SO glad Peter is around for you. I love how happy you two are together in the Blue House! xo

Reply
Lizzy
14/2/2015 02:52:07 pm

Oh, that is SO very kind, thank you xox

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Maureen | Orgasmic Chef link
8/2/2015 08:28:57 pm

I haven't met too many people who are so well suited to each other as you two and who are more in love. It's a joy to be in your company.

I love your biscuits!

Reply
Lizzy
14/2/2015 02:52:34 pm

Maureen, you are so very sweet, thank you! And backatchya!

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Amanda @ Gourmanda link
15/2/2015 09:30:23 pm

What a lovely scene for you and your husband! True love xx

Reply
A Canadian Foodie link
22/2/2015 03:18:36 am

Adore all kinds of cheesy homemade crackers and am seeking the recipe of one I have tried from a local artisan baker - like a shortbread cheese cracker - and I just cannot recreate it. These look so similar, they are on my list to try!
Hope you are well.
:)
Valerie

Reply
HB
18/7/2015 03:27:46 am

What a wonderfully written post. You have a talent for writing - if this developed into a novel I would buy it! You have now inspired me to bake your biscuits.

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Karyn
7/11/2017 12:02:15 am

Our Grandma (non drinker who loved a drop of port when baking the Xmas cake - one for cook one for the pot!) ) would bake these using a sharp aged cheddar and some cayenne pepper. With a giggle she would always explain they were a gift for her neighbour and they'd be good to nibble on when he was having a beer!

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    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
Excerpts may be used provided that full and clear credit is given. Thank you.


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