Monday, May 17, 2010
While cleaning out my freezer this morning I pulled out a small container of unidentifiable flat round cracker looking things. I set them aside to thaw while I finished up, deciding surprise food might be fun to eat with a cup of coffee for breakfast. (Come on, please tell me you do this too!)
One bite in I realized, “Oh, Yeah!!! I meant to share this recipe!” They’re the Parmesan Almond Crackers Linda from Chow Chow Linda wrote about last March. I had forgotten how tasty they are. Man are they good!
Try to cut them as thin as you can without crumbling. They crisp up a bit more that way. I also remember having to drizzle in a bit of water to get the dough to come together, though it wasn’t an exact measurement. Just enough so the dough turned into a ball in the food processor, but was still fairly dry.
Oooo crunchy cheesy. You really should have a few. I’d share but I’m down to two little crackers and my coffee needs the company.
Parmesan Almond Crackers
1 1/2 cups unbleached flour
1 cup grated Parmesan cheese
1/2 t. salt
1/4 t. freshly grated nutmeg
1/2 cup unsalted butter
1/2 cup slivered almonds
Water (you may or may not need this)
Place the flour, cheese, salt and nutmeg into a food processor. Add 1/2 cup (1/4 pound) chilled unsalted butter, cut into 1-tablespoon slices, and pulse until the mixture resembles coarse meal. Add 1 egg, lightly beaten, and pulse just until the dough starts to come together. Drizzle in a little water at this point if dough looks dry. Add 1/2 cup slivered blanched almonds and pulse briefly just to combine. Pat into a log 2 inches in diameter, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.
Slice and bake on buttered baking sheets at 375 degrees until the crackers are firm but still pale, 15 to 18 minutes. (I remember these crackers taking less time to bake, so start watching about 12 minutes in.)
Found on Linda's blog, (who's also my imaginary adopted Italian family member) Chow Chow Linda. Recipe from “Antipasti” by Joyce Goldstein. Picture by Laura Flowers.