These savoury biscuits are just lovely. Rosemary and Parmesan are a great flavour combination and the Parmesan give this biscuit a slight chewy texture but they also melt in your mouth. You could use this biscuit mixture as a base and play around with the flavourings, but try this first as it is yummy!
I use fresh Rosemary but you could use dried. I would increase the amounts if using dried though. The biscuits kept well in an air tight container in the fridge too…will keep for a week happily. The Chief taster took to heating them up in the microwave and declared them delicious.
1 1/2 cups almond flour
1 cup Parmesan cheese, grated
2 tblspns fresh Rosemary, finely chopped
1/2 tspn salt
1 egg, beaten
2 tbspn butter, melted
1/2 tspn garlic powder (optional)
- Preheat the oven to 180C/350F degrees.
- Mix the almond powder and all the Rosemary together.
- Add the eggs and butter and blend well.
- Mix in the cheese until you have a blended dough.
- Roll small balls of the biscuit dough and place on a parchment paper lined baking tray. Flatten the biscuits with the palm of your hand.
- Bake for 10-12 minutes until golden brown and firm.
- Eat and enjoy!