cheese biscottis snack new recipe culinary blog

Those cheese biscotti are the perfect little side to accompany your deli, cheese counter and wine of course! Don’t worry, you can sneak one for a snack if you’re feeling puckish! As a dozen is being made, no one will notice!

Anyway, it’s always nice to have some on hand.

Cheese Biscotti

Preparation + cook time: 1 hour 20 minutes

For 15 pieces

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  • 1 cup (120g) almond meal (ground almonds)
  • ½ cup (80g) wholemeal self-raising flour
  • 2 teaspoons dried oregano leaves
  • ½ teaspoon baking powder
  • ¼ teaspoon cayenne pepper
  • ½ cup (40g) finely grated parmesan (see tips)
  • 1 cup (120g) coarsely grated cheddar
  • 2 free-range eggs
  • ¼ cup (60ml) olive oil


  1. Preheat the oven to 180°C. Line an oven tray with baking paper.
  2. Combine almond meal, flour, oregano, baking powder and cayenne pepper in a medium bowl. Add parmesan and cheddar; mix well.
  3. Whisk eggs and oil in a small jug. Add egg mixture to cheese mixture. Using your hands, bring the mixture together. Turn dough out onto a lightly floured surface. Shape, then roll the mixture into a 25cm (10-inch) log. Place the log on tray; flatten slightly.
  4. Bake for 25 minutes or until lightly browned. Leave on the tray for 15 minutes.
  5. Reduce oven to 160°C.
  6. Using a large serrated knife, cut log, diagonally into 1cm (1/2-inch) slices. Place slices, in a single layer, on an oven tray. Bake for 15 minutes. Turn biscotti over. Bake for a further 5 minutes or until lightly browned. Cool on wire racks.

These biscotti will keep in an airtight container for up to 1 week. If they soften, return to the oven to re-crisp.


For a gluten-free option, use gluten-free self-raising flour instead.

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Find more savoury and sweet recipes on my blog and feel free to follow me on my Instagram, Facebook & Pinterest pages @alacartedele.

Have a good one and let me know if you try this recipe!