This is another recipe from Honey and Jam that I remade. I love crunchy sweet biscotti, but sometimes you're just in the mood for something savory. These are great for a snack, or with cheese and wine like we had on Saturday night!
Gluten Free Parmesan Biscotti
Adapted from Honey and Jam
1/2 cup almond meal/flour
1/2 cup brown rice flour
1/2 cup potato starch
1/2 cup tapioca starch
1 tsp xanthan gum
1 tsp baking powder
1 tsp salt
1 tsp Italian seasoning
1 cup grated Parmesan cheese, plus some for sprinkling
6 Tbls butter
2 eggs
1/2 cup whole milk - I have whole milk, so that's what I used, but I think any type would work fine
Put all the dry ingredients into food processor. Add cheese and butter and pulse until you get a crumbly texture.
Beat the 2 eggs and reserve a little to brush the tops of the biscotti loaves. Combine the rest with the milk and pour into the food processor. Pulse until the mixture comes together into a ball.
Using sweet rice flour on your hands, place 1/2 of the dough on an ungreased cookie sheet and shape into a long log - about 12 inches long and 2 inches wide. Do the same with the other 1/2. Brush each log with the remaining egg and sprinkle with more cheese.
Bake the logs at 350 degrees about 30 minutes, until they are golden brown. Put the baking sheet on a wire rack and cool the logs for about 10-15 minutes.
Reduce the oven temperature to 300 degrees.
Cut the logs diagonally into 1/2 inch slices and place the slices back onto the baking sheet with the cut side down. Bake 20 minutes and turn the biscotti over, then bake another 20 minutes so both sides are browned. Cool on the baking sheet for about 30 minutes.
