(Camila Kost version)
INGREDIENTS (8 servings)
100 g of mozzarella 
, in strands
100 g Parmesan cheese, shredded 30 g of cream cheese 1 egg 
1 pinch of salt 
1 tablespoon of rosemary .
PREPARATION
1. Preheat oven to 200°C 
.
. 2. In a microwave-safe bowl, combine the almond flour , mozzarella, Parmesan cheese, and cream cheese. Microwave for 1 minute and mix. The cheese should be partially melted.
3. Add the egg, salt, and rosemary. Mix. 
and knead until well combined and a dough forms. If the dough is too sticky, add a little more almond flour or coconut flour.
and knead until well combined and a dough forms. If the dough is too sticky, add a little more almond flour or coconut flour. 4. Place the dough between two sheets of parchment paper and roll out the dough with a rolling pin (or with your hands) 
!). Remove the top paper, re-cover, turn over, and remove the paper underneath.
!). Remove the top paper, re-cover, turn over, and remove the paper underneath. 5. Transfer the dough to a baking tray covered with parchment paper or a silicone mat and cut into squares.
6. Sprinkle a little grated Parmesan (optional) and bake for 20 minutes. 
or until golden brown.
or until golden brown. 7. Let cool for 10 minutes before serving.
8. Enjoy! 
.
TIP: If you want the cookies to brown evenly on both sides, turn them over after 10 minutes in the oven. 
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