Recipe Instructions:
INGREDIENTS
1 cup superfine almond flour blanched
1 cup shredded parmesan cheese
2 large eggs
INSTRUCTIONS
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Add almond flour, parmesan cheese and eggs into food processor. Blend on high speed until ingredients are evenly combined. You may need to scrape the sides or bottom a few times with a spatula to make sure all the ingredients get blended. Your mixture will look crumbly but if you grab some and squeeze it together, it should stay together and resemble cookie dough consistency.
Using a 1.5 tbsp cookie scoop, scoop packed balls of dough onto prepared baking pan. Squeeze the ball of dough between your palms a few times. Then roll the ball out on the parchment paper until it is 1/2 inch thick. Push finished breadstick to the side of the baking pan so you have enough room to continue to roll remaining breadsticks. Repeat with remaining dough. I recommend washing your hands halfway through because some of the dough will stick to your palms and it will get harder to roll. When you are finished, you can push the breadsticks to spread them out on the baking sheet, spacing them at least 1 inch apart.
Bake breadsticks for about 18-20 minutes or until they breadsticks are medium brown in color and crunchy on the outside.
