Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the almond flour and cottage cheese. Stir with a spatula until the cottage cheese is fully worked into the flour and a soft dough forms. Transfer the dough to a large piece of parchment paper, cover with a second sheet, and roll into a rectangle roughly 9 by 12 inches and 1/4 inch thick.
- Remove the top parchment and slide the dough, still on the bottom parchment, onto a large sheet pan.
- Bake until the top is lightly golden, about 25 to 30 minutes. The dough does not need to be fully baked through because it will go back in the oven after adding the cheese.
- Draw the pan out and scatter the mozzarella evenly over the dough, leaving about a 1/2 inch border. Return to the oven and bake for about 10 minutes, until the cheese is melted and the edges are golden brown. Let the breadsticks cool slightly before cutting and serving with your favorite dipping sauce.
Nutrition
Notes
For the best results, use full-fat cottage cheese. Low-fat will work, but the breadsticks may be a little less tender.
Look for super-fine blanched almond flour. Coarse almond meal will give a gritty texture.
Keep the dough at 1/4 inch thick; rolling too thin makes cracker-like sticks.
Feel free to add more mozzarella, Parmesan, or other cheeses on top for extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F oven for 5 minutes to restore the soft, chewy texture.
Serve warm with marinara, ranch, or garlic butter.