Salute

Goat cheese biscuits

Honestly sweet biscuits with wine are something that I always like at  the end of a meal, as in Tuscany in Umbria is a tradition and I do respect  traditions! But I wonder…. if the biscuit is salty, way not  tasted  it as an aperitif. So here I am, if you remember  I have already experienced the “ Cantucci gorgonzola and almonds”, so this time I tried to make this very chic small biscuits with goat cheese and poppy seeds. To nibble with a glass of red or white wine as you like, SALUTE and a toast to the new traditions!

Ingredients for 12-15 biscuits
180 grams flour
150 grams of goat cheese (soft)
60 grams butter
1 egg yolk
½ teaspoon of the flowers of wild fennel
Salt, pepper
How it works:
In a bowl combine the goat cheese, egg yolk, melted butter, salt, pepper and wild fennel. Mix everything to form a smooth cream. Pour the flour on a work surface , forming the classic volcano and put the cream in the center of the volcano flour. Knead vigorously, when it will be very compact form a ball and cover with the film foil . Let rest in refrigerator for 1 hour. Stretch the dough and form a rectangle top 2 centimeters. Distribute over the poppy seeds and with the hand press to make it stick well to the dough. Cut the rectangle in half and  keep cutting the biscuits large more or less like a finger. Bake at 180 degrees for 40 minutes (but is always relative…in my oven)