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.
Yield 16 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.
- 1 1/2 cups of almond flour
- 1 1/2 cups of Parmesan cheese, finely grated
- 1/4 teaspoon of sea salt
- 3 tablespoons of water (or as needed to hold the dough together)
- handful fresh parsley (optional)
- 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.