Cheddar Biscotti

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350 F degrees. Line a baking sheet with parchment paper.

Step 2

In a food processor, add the eggs and cheese and process until combined, about 30 seconds. Set mixture aside.

Step 3

In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, salt, and rosemary. Add the egg-cheese mixture to the dry ingredients and stir to combine. Fold in the walnuts and cranberries. The dough mixture will be somewhat crumbly

Step 4

Turn the dough out on to a lightly floured surface and knead the dough until smooth, about 8 to 10 turns.

Step 5

Divide the dough in half and shape each piece into an 8- to 10-inch log. Place both logs on the prepared sheet pan, leaving 4 to 6 inches between them. Flatten to about 1/2-inch thick.

Step 6

Bake the biscotti for 20 to 25 minutes, until dough is light brown and firm to the touch. Remove from the oven and allow to cool for 10 minutes.

Step 7

Using a serrated knife, slice the logs diagonally into 1/2-inch-thick cookies.

Step 8

Reduce oven temperature to 325 degrees. Lay the biscotti flat on a wire rack on the baking sheet. Bake for an additional 25 to 30 minutes, until crisp and toasted. (If you don’t have a wire rack, lay the biscotti directly on the parchment-lined baking sheet and bake for 15 minutes, then flip and bake an additional 12 to 15 minutes.) Allow to cool completely before serving.

Step 9

Store biscotti in an airtight container in a cool, dry place. They should last about 2 weeks.

↑Support creators by visiting their site 😊