Try these delicious crispy parmesan breadsticks with finely ground almonds and pistachios and coated with a perfect almond – sesame mixture. Easy to make… hard to resist!
- 160 g soft margarine
- 4 tbsp olive oil
- 2 large eggs
- 60 g parmesan, finely grated
- 100 g blanched almonds, finely ground
- 100 g raw pistachios, finely ground
- 230 g all purpose flour
- 1 tsp salt
- 2 tsp sugar
- 1 tsp baking powder
- 1 egg white (for brushing)
- blanched ground almonds (for coating)
- sesame seeds (for coating)
In a large mixing bowl whisk together flour, salt and sugar.
Add the margarine and mix until incorporated.
Mix in the pistachios, the almonds and the parmesan.
Add the olive oil, the baking powder and the eggs. Knead gently until the sides of your bowl are clean.
Wrap with food membrane and refrigerate for 30 min.
Mix some of the ground almonds & the sesame seeds into a platter.
Beat the egg white lightly.
Split the dough into pieces and shape each piece into a strip about 10cm / 3.9” long.
Brush each strip with egg white.
Roll each breadstick into the almond – sesame mixture to coat.
Arrange onto a paper lined baking tray.
Bake in a preheated oven, at 180⁰C / 350⁰F, for about 30 min.
They keep fresh & crispy for several days in a metal container.
TIP: For finely ground nuts, grind them in a blender with ½ tsp of cornstarch to prevent them from releasing their natural oils.