Almond Parmesan Herb Biscuits
Prep time: 20 minutes
Cook time: 15 minutes
1 3/4 cups slivered almonds
2 tablespoons brown rice flour, plus extra surface
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt or smoked sea salt, plus extra for topping
1/4 teaspoon cream of tartar
3 tablespoons cold butter, cubed
1 egg white
1/4 cup shredded Parmesan cheese
1 tablespoon Gourmet Garden Lightly Dried Chives
1 teaspoon Gourmet Garden Lightly Dried Italian Herbs
Preheat oven to 425°F and line a baking sheet with parchment paper. Place almonds in a food processor and grind until very fine and flour-like in consistency, scraping down the sides as needed to grind evenly. Place in a large bowl with baking powder, salt and cream of tartar. Add butter and cut in with a pastry blender or fork until it’s the size of peas (do not overmix for best texture). Stir in egg white, then stir in cheese and herbs. Pat 3/4-inch thick on a cutting board sprinkled with rice flour. Cut with a 2 -inch round cookie cutter and place on prepared baking sheet, rerolling scraps. Sprinkle tops with additional smoked sea salt. Bake for 15 minutes or until golden brown on top. Let cool. Makes 12 biscuits. Store in a container with a loose fitting lid.
© 2020 Patty Mastracco Food, Inc.