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Pesto Grissini Recipe


3 cups flour 
125 g salted butter 
60 ml oil
1/4 liter  = 2 1/2 dl  milk
1 large egg or 2 small
3 tablespoons pesto sauce
1 teaspoon baking powder 
1 teaspoon salt (or more depends on taste) 


1- you will need more flour for forming the Grissini or in case the dough was not thick enough.
2- Choose between mixed the pesto inside the dough or applying it to the dough after ( see image below)


Heat up the oven to 180 c. Mix all dry ingredients first, then blend the rest of the ingredients together in mixer/dough blender. Make a dough ball and lay it flat on the kitchen table to be as a thin as a pizza dough. Use a light knife or pizza cutter to form stripes. In the photos above I mixed the pesto sauce with the dough so I didn't have to apply it like seen below. But you can choose the style you like. Both will taste the same. 

Twist the stripes and lay them on the baking sheet. Bake for about 10 minutes or until the Grissinis gets hard. When you remove the baking tray from the oven let it cool to room temperature until they get crispy. And save them in a glass jar or metal/ plastic food box. The plastic bag is not recommended.   

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