Gluten-Free Cheddar Herb Biscotti Recipe
Ingredients
- 4 eggs
- 2 cups shredded Wisconsin cheddar cheese
- 2 tbsp extra virgin olive oil
- 2 cups blanched almond flour
- 4 tbsp fresh savory herbs (thyme, dill, parsley, cilantro, rosemary, oregano)
- 1 tsp baking powder
- 1 tsp xanthan gum
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat oven to 350 degrees and place parchment paper onto a baking sheet and set aside.
- Place the eggs and cheese into a food processor and process until combined.
- Add all remaining ingredients into the food processor and pulse 3-4 times or until combined.
- Shape the batter into two 8-inch logs (about 2 inches across) on the baking pan.
- Bake for 20 minutes or until firm to touch.
- Cool for 20 minutes then slice into ½ inch slices.
- Lay the slices flat, cut side down on the parchment-lined baking pan, and bake again until crisp, about 15 minutes.
- Flip them over and bake for an additional 10 minutes on the other side. Watch closely because these can burn quickly once they begin to brown.
- Allow to cool completely before handling.
Notes
To keep them crisp, wrap in aluminum foil and toast a few minutes before serving.
Use any savory fresh herb that you have in your garden, or is seasonally available at the farmers market.
These are a great accompaniment to an Italian dish, broth based soup or cheese board.
Nice with a black or green tea for an afternoon snack.
These are quite crisp, so be sure to cut before the log cools completely, or they will crumble.
Deibel Lab Test Available (PDF)