Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
Makes about 2 dozen
4 tablespoons unsalted butter, cut into bits
1 cup plus 1 tablespoon grated Grana Padano or Parmigiano Reggiano cheese
1 1/2 cups King Arthur unbleached all purpose flour
1/2 teaspoon sweet paprika
2 large eggs, slightly beaten
1/2 teaspoon salt
Preheat the oven to 375°F.
Pulse the butter, cheese, flour, paprika and salt in a food processor. Add the eggs through the feed tube until a dough forms; add a bit of water if necessary.
Form dough into a 12-inch long log about 2 inches thick. Wrap and refrigerate overnight. Cut into 1/4-inch thick round slices and place on parchment lined baking sheets.
Bake about 12 minutes or until nicely browned.
Variation: Add 1/4 cup chopped pistachio nuts.
This recipe is featured on show 2324 – Snacks.