In a very large frying pan or saucepan, heat the olive oil. Add the rice and sauté gently until it looks translucent, about 5 minutes. Add the spring onions and cook for 2 more minutes.




  • 80g of Grana Padano, 16 months aged, grated
  • 180g of plain flour, sifted
  • 30g of superfine polenta flour
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 3 eggs
  • 50ml of milk
  • 2 tbsp of extra virgin olive oil
  • 50g of whole almonds, salted

Preheat the oven to 180°C/gas mark 4 and line a baking tray with parchment paper.
In a large bowl, mix the flour, polenta, baking powder and salt. Add the grated Grana Padano and stir to combine.
In a separate bowl, whisk 2 of the eggs with the milk and olive oil. Combine the wet ingredients with the dry and stir until you have an even mix. Finally, add the almonds and work them into the dough, then bring everything together into a ball.
Divide the dough in 2 and shape each piece into logs, about 3cm wide and 1cm thick. Transfer them to the lined baking tray. Brush with the remaining egg whisked with a drop of milk.
Bake the logs for 25 minutes, until golden on top. Take them out of the oven and allow to cool ever so slightly before slicing into biscuits (about 1cm wide). Scatter the biscuits on the baking tray and put them back in the oven for 10 minutes. Turn them halfway through.
Remove from the oven and allow to cool completely before serving.




Grana Padano PDO is a hard and fine-grained cheese from raw cow’s milk.


Italian Made Partners

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.