Parmigiano Reggiano & Sage Biscotti with Mortadella Mousse & Aged Balsamic

Mix all of the ingredients to form a dough. Knead gently until smooth. Roll the dough into a cylinder, making sure each end is flat, and wrap it in cling film, twisting the ends to form a seal. Refrigerate for at least 45 minutes to 1 hour.

Meanwhile, preheat oven to 180°C.

Remove the dough from the fridge and slice it into 1 cm rounds. Discard the cling film from the shortbread edges and arrange the slices on a greased baking sheet. Top each slice with sage leaves. Bake for 10-12 minutes, or until golden.

Remove from the oven when the shortbread edges are pale gold. Immediately sprinkle with grated Parmigiano Reggiano and additional sage.

For the Mortadella Mousse, blend all the ingredients in a mixer until smooth. Check the seasoning and add a pinch of salt and pepper if needed. Transfer the mousse to a piping bag and set aside.

To assemble, pipe the mortadella mousse onto one biscotti, then gently place another biscotti on top to form a sandwich. Carefully roll the assembled biscotti in the chopped pistachios, then transfer to a serving plate. Garnish with a drizzle of aged balsamic vinegar.