Biscotti alla cannella con Robiola Osella


Sieve the flour with the yeast and cinnamon onto a baker’s board or a flat surface, creating a mound; add the Robiola Osella, the softened butter chopped into pieces and all the other ingredients, and knead together without over-kneading. Flour the surface of the baker’s board and roll out part of the dough into a quite thin layer.

Use a biscuit cutter to cut out the biscuits and place them on a baking sheet lined with baking paper. Bake in a preheated oven at 210-220°C for 15 minutes.

Continue like this until all the mixture has been used.