Parmesan Cheddar Rounds

These are not unlike the Cheese Straws my grandmother used to make. The sharpness of the cheese accentuated by just a hint of cayenne to perk up your taste buds. 

Parmesan Cheddar Rounds 

1/2 cup grated Parmesan cheese (fresh if you can get it, but the stuff in the green can works too.) 
1/2 cup grated/shredded Cheddar cheese (or more Parmesan, colby, jack, gruyere, bleu or a combination) 
1/2 cup Almond Flour* 
1/2 Cup Coconut Flour* 
2 eggs 
1 teaspoon baking powder 
2 Tablespoons cold butter 
1/4 teaspoon cayenne pepper (to taste) 
1 teaspoon garlic powder (to taste) 

Process all ingredients together in a food processor until the dough forms into a ball. (if it won't form up add cold water 1 teaspoon at a time and process again) 
Form into a log and wrap dough in plastic wrap 
Refrigerate for at least 30 minutes until log gets firm. 
Slice into 1/4" medallions 
Bake on Silpat or parchment lined sheet pan in preheated 350F oven for 10-12 minutes until golden brown. (May require turning half way - check bottoms of rounds) 

Store in an air tight container. Stored rounds can be "refreshed" in a 300F oven for 5-6 minutes. 

Cook's Note: This makes a bunch. You may want to divide it into quarters when chilling and only fix one part at a time. Unused dough can be kept refrigerated for up to a week - frozen for 3-4 months. This recipe halves easily 

Options: Add in your favorite veggies/herbs and make into larger disks. Then serve topped with tuna or chicken salad - or spread with a little herbed yogurt/mayo mixture and top with sliced cheese/ham/turkey. 

* Almond flour alone was a little grainy, while coconut flour alone was a little dry. A mixture worked very well.