Makes approx. 40 biscuits
Put the egg yolks in a large bowl and beat together with the sugar. Add the cornflour and durum wheat flour and work in with your fingertips; then gradually add all the other ingredients while continuing to knead, putting the almonds in last. The consistency must be that of soft shortcrust pastry; if necessary make it stiffer by adding some more durum wheat flour.
Roll out the dough with a rolling pin on a floured surface until just below one centimetre thick. Using a small cutter make the biscuits in your preferred shape; place them well apart on a baking tray lined with baking paper. Bake the biscuits in a preheated oven at 180 °C for about 10 minutes each side until they are golden brown and fragrant Remove from oven and leave to cool. Serve topped with tangy gorgonzola, lardo (cured pork fat) or raw ham.
Strong, spiced, top-fermented ale, beer, bottle conditioned
Stay updated on all the news from 32 Via dei Birrai