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These bicotti are tasty, cheesy, garlicy and delicious! These go great with a salad or soup, or just on their own. They have just the right amount of crispness and tenderness to take care of a bread or cracker craving without compromising anything. I love having one with a few olives.
Parmesan, Garlic, Rosemary and Walnut Biscotti
This biscotti is big on flavor, but low in carbs. You won’t believe how good they are!
Ingredients
Scale
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon garlic powder
- 1/2 cup grated parmesan cheese
- 2 tablespoons fresh rosemary, chopped
- 1 large egg (room temperature)
- 1/2 cup melted butter
- 1/4 cup olive oil
- 1/2 cup walnut pieces, chopped
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 350F.
- In a large bowl, whisk together the dry ingredients (except the chopped walnuts)
- In a smaller bowl, whisk together the wet ingredients.
- Stir the wet ingredients into the dry ingredients to form a dough.
- Fold the walnuts into the dough.
- Turn the dough out on the parchment-lined baking sheet and shape it into a flat-ish loaf.
- Score the top of the loaf where it will be cut (about 16 pieces).
- Bake the loaf for 25 – 30 minutes or until lightly brown. Remove the baking sheet from the oven and turn the oven down to 250F.
- Remove the slices from the baking sheet and enjoy!
- Cool the loaf for around 10 minutes and then cut the loaf into slices on the score lines that you previously made. Place the slices around the baking sheet and cool for another 20 minutes.
- Bake the slices for another 30 minutes, then turn off the oven and leave the slices in the oven until it is cool.
Notes
The biscotti can be kept on the counter for up to one week or frozen for up to 3 months.