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.
- 1 1/2 cups blanched almond flour
- 1 1/2 cups Parmesan cheese finely grated
- 1/4 teaspoon salt
- 3 tablespoons water or as needed to hold the dough together
- handful fresh parsley or other chopped herb; 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.