Cheese Biscotti

25 Aug, 2020 | À La Carte, Savoury touch | 0 comments

[vc_row][vc_column][vc_column_text]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.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1590998900486{border-top-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;padding-right: 1px !important;border-left-color: #eeeeee !important;border-top-color: #eeeeee !important;border-bottom-color: #eeeeee !important;}”][vc_column][vc_column_text css=”.vc_custom_1598317536669{border-bottom-width: 1px !important;padding-top: 20px !important;padding-right: 20px !important;padding-bottom: 20px !important;padding-left: 20px !important;background-color: #f7f7f7 !important;border-bottom-color: #eeeeee !important;}”]

Cheese Biscotti

Preparation + cook time: 1 hour 20 minutes

For 15 pieces[/vc_column_text][vc_row_inner css=”.vc_custom_1590116161687{padding-right: 13px !important;padding-left: 13px !important;}”][vc_column_inner width=”1/2″][vc_single_image image=”4226″ img_size=”full”][/vc_column_inner][vc_column_inner width=”1/2″][vc_single_image image=”4229″ img_size=”full”][/vc_column_inner][/vc_row_inner][vc_column_text css=”.vc_custom_1598317556537{padding-right: 20px !important;padding-left: 20px !important;}”]


  • 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

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  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.[/vc_column_text][vc_row_inner css=”.vc_custom_1590116161687{padding-right: 13px !important;padding-left: 13px !important;}”][vc_column_inner][vc_single_image image=”4228″ img_size=”full”][/vc_column_inner][/vc_row_inner][vc_row_inner css=”.vc_custom_1590116161687{padding-right: 13px !important;padding-left: 13px !important;}”][vc_column_inner][vc_single_image image=”4225″ img_size=”full”][/vc_column_inner][/vc_row_inner][vc_row_inner css=”.vc_custom_1590116161687{padding-right: 13px !important;padding-left: 13px !important;}”][vc_column_inner width=”1/2″][vc_single_image image=”4230″ img_size=”full”][/vc_column_inner][vc_column_inner width=”1/2″][vc_single_image image=”4231″ img_size=”full”][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_empty_space height=”40px”][/vc_column][/vc_row][vc_row][vc_column][vc_separator][vc_column_text]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![/vc_column_text][/vc_column][/vc_row]

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