- 175g wholemeal buckwheat flour
- 45g of grated parmesan cheese
- 35g of powdered hazelnuts
- 20g of sugar
- 3g of salt
- black pepper from the mill
- 95g of semi-salted butter
- 20g of water
Mix and add the semi-salted butter.
Mix to a sandy texture.
Roll into a uniform sausage of 3-4cm diameter. Chill in cling film for at least 2 hours.
Cut 8mm thick slices. We see here the small pieces of hazelnuts.
Place them on a baking sheet.
Bake them for 20 minutes at 180°C.