Cheese Biscotti Sticks

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Great minds and hungry SCD-ers think alike. A few years ago when I tasted JK Gourmet's sweet biscotti I told Jodi I would love to have something similar in a savory cheese one and I made that at home using her recipe but removing the honey and spices and adding cheese and herbs. I ate the whole recipe in a day and a half and so never made it again :-) Marilyn L. Alm's        Cheese Biscotti Sticks3 cups almond flour4 ounces finely shredded cheddar cheese2 ounces finely shredded Parmesan cheese2 teaspoons baking soda1 teaspoon salt1/2 teaspoon white pepper (optional)3 tablespoons butter, melted and cooled, but still liquid3 jumbo eggsStir together almond flour, baking soda, and salt until well blended. (A heavy kitchen whisk is useful for making sure salt and baking soda are evenly distributed.) Add grated cheeses and toss to be sure of even distribution. In a separate bowl, beat eggs and butter together until thick and yellow. Add to almond flour mixture and mix to make a very thick dough -- if it seems very wet, add an extra half cup or so of almond flour.) Using a sausage extruder, extrude 5"-6"sticks of dough, and place on a parchment covered baking pan. (You can hand roll the sticks if you do not have the sausage extruder, but they will be heavier and less crispy when baked than the extruded ones.) A jerky shooter can be used to make "cheese straws" which would be thinner.  Bake in a 350F oven for 18-25 minutes or until just lightly gold on top -- you do not want these to be over done.  Remove from oven.  Now comes the hard part: these cheese bread sticks are absolutely delicious, warm out of the oven, smeared with a little soft butter. Do not eat the entire batch! After cooling, arrange the sticks on Excalibur dehydrator trays and dehydrate at 150F for 4-6 hours or until hard and crisp. Keeps very well at room temperature when dried and makes a great traveling bread.Serve with ranch dressing, cheese sauce, guacamole, or any number of other SCD legal dips.Variations:Use sharp cheddar instead of mildUse cayenne pepper instead of white pepper and make as cheese strawsBake as muffins and do not re-bake (must be refrigerated)posted by: Carol F.Celiac, SCD 8 years,MCS, Latex Allergyhttp://www.celiac.com/authors/143/Carol-Frileghhttp://www.talkaboutcuringautism.org/gfcf-diet/sc-diet.htm