These cheese and almond biscotti are the perfect alternative to bread or crackers and I will attest to the fact that they are also great for snacking on.
We have served them for dunking into melted pots of camembert cheese alongside a nice glass of red wine when gathered with friends or family.
The addition of durum wheat flour, adds a lightly golden color to your biscotti as well as a firmness, making it easier to prepare them at the slicing stage of cooking.
Cheese and almond biscotti – makes between 20 – 30 biscotti
- 80 grams grated Parmesan cheese
- 180 grams Tipo 00 flour or Swans Down cake flour
- 30 grams durum wheat flour
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 3 eggs
- 50 ml of milk
- 2 tbsp of extra virgin olive oil
- 50 grams whole almonds, salted
- Preheat the oven to 180°C/gas mark 4 and line a baking tray with parchment paper.
- In a large bowl, mix the flours, baking powder and salt. Add the grated Parmesan and stir to combine.
- In a separate bowl, whisk 2 of the eggs with the milk and olive oil. Combine the wet ingredients with the dry and stir until you have an even mix. Finally, add the almonds and work them into the dough, then bring everything together into a ball.
- Divide the dough in 2 and shape each piece into logs, about 3 cm wide and 1 cm thick. Transfer them to the lined baking tray. Brush with the remaining egg whisked with a drop of milk.
- Bake the logs for 25 minutes, until golden on top. Take them out of the oven and allow to cool ever so slightly before slicing into biscotti about 1 cm wide. Scatter the biscotti on the baking tray and put them back in the oven for 10 minutes. Turn them halfway through.
- Turn the oven off and leave the biscotti there until the oven has completely cooled and the biscotti are nice and crunchy.