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