INGREDIENTS
1 1/2 cup Blanched almond flour
1 tbsp Gluten-free baking powder
2 1/2 cup Mozzarella cheese (shredded; must be either pre-shredded OR hard mozzarella, not soft "fresh")
2 oz Cream cheese (cubed)
2 large Egg (beaten)
Sesame seeds (for topping - optional)
INSTRUCTIONS
Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.
Stir together the almond flour and baking powder. Set aside.
Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 2 minutes, stirring halfway through. Stir again at the end until well incorporated. (If you don't want to use the microwave, heat the cheeses in a double boiler on the stove over low heat, stirring frequently, until completely melted and easy to stir.)
Stir the flour mixture and eggs into the melted cheese mixture. Working quickly while the cheese is still hot, knead with your hands until a dough forms. The dough will be very sticky, but keep kneading and squeezing through your fingers for a few minutes. If the dough becomes hard before fully mixed, is too difficult to mix, or is still sticky after a couple minutes, you can microwave/reheat for 15-20 seconds to soften it. In that case, wash your hands and knead again.
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