Rosemary Cheddar Savory Biscotti (Low FODMAP)

15 Minutes prep • 60 Minutes cook • Low FODMAP • Gluten-free • Makes 12 - 16 • Ok to make ahead: Steps 1-3

We all know sweet biscotti and coffee make a wonderful combination. So why not savory biscotti and soup? When my client asked me if I had a recipe for savory biscotti, I decided it sounded great and I would have to create one! This recipe, featuring sharp cheddar cheese and fragrant fresh rosemary, with just enough cayenne to give it a bit of heat, makes a perfect dipper for your favorite soup.

Ingredients

2 eggs

1 cup grated Extra Sharp Cheddar cheese

1/4 cup grated Parmesan cheese

1 cup gluten-free flour, plus more as needed

1/2 teaspoon baking powder

3/4 teaspoon Kosher salt

1 teaspoon dry rosemary

1/8 teaspoon cayenne, or to taste

Directions

(1) Prepare: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Grate the cheeses.

(2) Blend the liquid ingredients: Put the eggs and cheese in a food processor and process until yellow and thick, about a minute. Add the flour, baking powder, salt, rosemary, and cayenne and process for about another minute until the dough is well blended and comes together.

(3) Shape the dough: Turn the dough out onto a lightly floured surface and gently knead it and shape it into an 8- to 10-inch log, Transfer to the prepared baking sheet and gently flatten.

(4) Bake: Put the baking sheet in the oven and bake until the log begins to color and is firm to the touch, 20 to 25 minutes. Cool for about 10 minutes, then cut on the bias (diagonal) into half-inch slices. Lay the slices flat on the prepared baking sheet and bake until crisp and toasted, 15 minutes; turn and toast the second side for another 10 to 15 minutes. Cool completely before serving.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

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