Parmesan and Poppy Biscuits

Chipotle Cheese Crisps (Gluten Free)

1 1/2 cups almond flour 135g

1.2 tsp paprika + un vf cayenne
3/4 tsp kosher salt
½ lg praf de copt
1 1/2 cups finely grated cheddar cheese 170g
6 tbsp butter, cut into pieces and room temperature. 90g
80g poppy seeds, sare si piper negru
1 ou batut

Sift the flour, baking powder, paprika and cayenne into a bowl and add the salt and pepper.
Mix the softened butter with the Parmesan until they are well blended. You can do this either by hand, using
a spatula, or in a freestanding mixer fitted with the paddle attachment. Add the dry ingredients and continue
mixing until a soft dough is formed.
Put the dough on a well-floured work surface and divide it in half.
Use plenty of flour, both on your hands and on the work surface, to roll each piece into a long log, 3–4cm
in diameter. Wrap each log in cling film and place in the fridge for about 30 minutes to firm up.
Scatter the poppy seeds over a flat plate or tray. Brush the logs with the beaten egg and then roll them in
the poppy seeds until covered.
Refrigerate again for 1 hour (at this stage you can also wrap the logs and freeze them).
Preheat the oven to 190°C/170°C fan/Gas Mark 5. Line a baking sheet with baking parchment. Cut the logs
into slices 5–8mm thick and arrange them on the tray, spaced 3cm apart. Bake for 12 minutes. The biscuits
should be dark golden and smell amazing!
Leave to cool completely before serving, or storing in a tightly sealed container.