• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Comfy Belly
menu icon
go to homepage
  • Recipes
  • Recipe Collections
  • Shopping List
  • Sign In
  • Join
  • About
  • Newsletter

search icon
Homepage link
  • Recipes
  • Recipe Collections
  • Shopping List
  • Sign In
  • Join
  • About
  • Newsletter

×
Home » Cookies & Bars

Parmesan Biscotti

Jan 9, 2017 · 4 Comments

Parmesan Biscotti

Here's a savory take on biscotti. They're crunchy, salty, and have a subtle aged-cheese flavor.

These go great with salads and soups, and make tasty croutons as well. I snack on these while they're cooling, and beyond, so I end up with fewer than I think I have. This is easily solved though—just double the batch.

Add to List Go to List Print Recipe Pin Recipe

Parmesan Biscotti

If you want to  get these extra crunchy, leave them in the oven for 10 minutes or so after you've turned it off.
Servings: 16 biscotti
Calories: 96kcal

Ingredients

  • 1 ½ cups blanched almond flour
  • 1 ½ cups Parmesan cheese finely grated
  • ¼ teaspoon salt
  • 3 tablespoons water or as needed to hold the dough together
  • handful fresh parsley or other chopped herb; optional
US Customary - Metric

Instructions

  • Preheat oven to 350°F (180°C, or gas mark 4).
  • Prepare a baking sheet with parchment paper or a non-stick baking mat.
  • Place the almond flour, cheese, salt, and parsley in a food processor and process until well blended.
  • Add the water to the mixture and blend until the mixture forms a ball of dough. Only add enough water to hold it together – avoid making it too moist.
  • Shape the dough into a long rectangle or log, and place it on the baking sheet.
  • Bake for 20 minutes.
  • Cool the log for a few minutes and then slice it into biscotti. Lower the oven to 325°F (170°C, or gas mark 3).
  • Place each biscotti on it's side and bake for 15 minutes. Flip each biscotti once more and bake for another 15 minutes.
  • If they're still a bit soft you can turn off the oven and leave them in for 10 minutes.
  • Cool. Store in a sealed container for several days, or in the refrigerator for a few weeks. You can also freeze them for a few months.

Nutrition

Calories: 96kcal | Carbohydrates: 3g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 187mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 73IU | Calcium: 133mg | Iron: 1mg

SaveSaveSaveSaveSaveSave

SaveSave

  • Facebook11

Reader Interactions

Comments

    Leave a reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Tracee says

    January 11, 2018 at 8:58 am

    I can't wait to try these. We haven't had a new savory crunchie scd snack in years, we have just stuck to our tried and true favorites. These biscotti look delicious.

    Reply
    • Erica says

      January 11, 2018 at 9:13 am

      They are! They're great with soups and salads too.

      Reply
  2. Tracee says

    January 11, 2018 at 8:58 am

    I can't wait to try these. We haven't had a new savory crunchie scd snack in years, we have just stuck to our tried and true favorites. These biscotti look delicious.

    Reply
    • Erica says

      January 11, 2018 at 9:13 am

      They are! They're great with soups and salads too.

      Reply

Primary Sidebar

Erica in kitchen

Welcome! I'm Erica, a cookbook author and writer. I offer whole food, grain-free, and gluten-free recipes, tips, and more. I'm passionate about food and the human microbiome. Also, I love vegetables.

Learn more

Recent comments

  1. Erica on Mexican Lasagna {grain-free}May 24, 2025

    Jenny, that's wonderful news about your son! Congratulations to you and your son. This is one of my favorites as…

  2. Jenny on Mexican Lasagna {grain-free}May 24, 2025

    I don't know how many years later, but my son (now in deep remission Crohn's) still asks me for to…

  3. Erica on Gingerbread BiscottiMay 21, 2025

    Thanks, Gladys!

  4. Gladys on Gingerbread BiscottiMay 21, 2025

    Hi Comfy Belly, I have not come across your recipes for long, long while. I discovered you way back in…

  5. Erica on Naturally Sweet Banana Bread {coconut flour}May 11, 2025

    Hi Dervilla! I just turned on the metric conversion (apologies, forgot to do it for this recipe). So it's 60…

  6. Dervilla Bermingham on Naturally Sweet Banana Bread {coconut flour}May 11, 2025

    what is the ½ cup coconut flour in grams?

Footer

Footer

Stay in touch

  • Contact
  • Newsletter
  • About
  • Let's work together

Cookbooks

  • Cooking for the Specific Carbohydrate Diet
  • The Healthy Coconut Flour Cookbook
  • Everyday Keto Baking

Membership

  • Join
  • Account
  • Recipe Collections
  • Shopping List
Copyright © 2025 Comfy Belly | Erica Kerwien. All rights reserved.