- 40 g Lustenberger 1862 fruity and tangy
- 100 g wheat flour
- 50 g fine cane suger
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 20 g butter
- 30 g salted, shelled pistachios
- 60 g hazelnuts/cobnuts
- 2 sprigs of rosemary
- 1 egg
Roast the hazelnuts for 12 minutes at 160°C in a preheated oven. Let cool, then place on a paper towel, fold it and rub the hazelnuts together until the shells have almost detached from the hazelnuts. After that, chop the hazelnuts coarsely.
Coarsely grate Lustenberger 1862 fruity and tangy cheese and finely chop the rosemary.
Preheat the oven to 200°C on convection setting.
Mix the baking powder, flour, and salt with the flour in a bowl and form a depression in the centre. Beat the egg lightly and add the cheese, butter, pistachios, hazelnuts, sugar and rosemary in the depression.
Stir and knead everything together to make a soft dough until the dough just barely holds together. On a lightly floured surface, form a long strand of approximately 6 cm in diameter, place it on the baking sheet and press it flat lightly.
Bake in the centre of the oven for 20 minutes, then allow to cool for 5 - 10 minutes. Then lay the strand gently onto a cutting board. With a bread knife, cut slices diagonally 1 cm thick. Place the slices with the cut side on the baking sheet and bake another 5 - 8 minutes until it is golden brown.
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