Our recipe this week is the delicious Biscotti al Pecorino from The Contini Cookbook, a celebration of Scottish-Italian cooking from Carina Contini, owner of the gorgeous Contini restaurant in Edinburgh. As we approach the festive season, this is a perfect recipe to impress your guests without too much faff!

Biscotti al Pecorino

Makes about 70
200g unsalted butter
zest of 1 unwaxed Amalfi lemon
300g plain flour
75g cornflour
1 tsp sea salt flakes
200g Pecorino Romano,
finely grated
2 sprigs fresh thyme

If ever there was a hint to our Italian Scottish roots, it has to be this. Pecorino shortbread. Delicious to enjoy as a homemade salty aperitivo nibble.

Preheat the oven to 180°C/350°F/Gas 4 and line a baking sheet with parchment paper.

Cream the butter until light and fluffy, and add the lemon zest. Slowly beat in the flour, cornflour and salt until well incorporated. Finally beat in the grated pecorino and the thyme leaves. Transfer to a floured surface and knead until bound together. It’s very crumbly, don’t worry.

Form into a rolling-pin shape, wrap in cling film and refrigerate. Remove from the fridge and cut into 5mm slices. Place on a parchment-lined baking sheet. Bake in the preheated oven for about 8–10 minutes until golden.

Transfer to a wire rack to cool.