CHEESE SHORTBREAD
by Carol

4 cups almond flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup slivered almonds
2 eggs
1/2 cup butter at room temperature
1/2 cup melted medium Cheddar cheese

Preheat oven to 325F.
Line a cookie sheet line with parchment paper.
Combine dry ingredients in one bowl and wet in another.
Pour wet ingredients into dry and mix together until well combined.
Divide the mixture in two and shape into two logs approx. 9"x 4") x 1".
Bake for 25 minutes at 325F until cracks form on the top and it is lightly browned.
Remove from oven and cool for 1 hour.
Reset oven temperature to 250F.
Remove logs from cookie sheet and slice into 3/4 inch pieces.
Turn all the pieces on to one sides and bake at 250F for 20 minutes.
Turn all the pieces on their second side and bake for another 20 minutes at 250F.
Remove from oven and let oven heat reduce to 170F.
Bake cookies for 1 hour.
Turn off the oven and leave cookies inside until both the oven and the cookies are cooled, or overnight.
Makes 20-24 cookies.

Tip: Use a meat cleaver or heavy chef's knife and cut slices from logs in one quick downward push. Do not use a serrated knife.