Savoury Parmesan and Chilli Biscotti

Makes 50 slices, Prep and Cook: 1 hour, 30 mins

2 cups plain flour ½ cup self-raising flour 2 cups finely grated parmesan (170g) ½ cup pistachio kernels (90g), chopped ¼ cup pepitas, coarsely chopped ¼ cup sesame seeds 1½ tsps sea salt flakes ½ tsp dried chilli flakes 1 tsp smoked paprika 2 eggs ¼ cup olive oil ½ cup milk Persian feta and mixed olives, to serve

1 Grease a 20cm square cake pan. Line base and sides with baking paper, extending paper 2cm above pan edges. 2 Combine flours, parmesan, pistachios, pepitas, seeds, salt, chilli and paprika in a large bowl. 3 Whisk eggs, oil and milk in a medium jug until combined. Add to flour mixture. Stir until combined. 4 Turn out onto a lightly floured bench. Gently knead into a smooth dough. Press into prepared pan. Smooth over top with the back of a spoon. 5 Cook in a moderately slow oven (160C) for about 40 minutes, or until light golden. Remove. Stand in pan for 15 minutes. Turn out onto a wire rack to cool completely. 6 Grease three large oven trays. Using a large serrated knife, cut dough into 3mm-thick slices. Arrange slices, cut side up, in a single layer on trays. 7 Cook in a slow oven (150C) for about 15 minutes, or until golden brown and crisp. Remove. Cool on trays. 8 Serve with Persian feta and mixed olives.

WHEN ENTERTAINING, HOMEMADE SAVOURY BISCOTTI ARE THE PERFECT ADDITION TO A CHEESE PLATTER.