Monday, May 17, 2010

Parmesan Almond Crackers



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 egg
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.


13 comments:

ButterYum said...

These sound wonderful.

But I have to say, you are much braver than I - any unidentified items are promptly escorted straight to the garbage can in this house. Glad you were pleasantly surprised with your discovery.

:)
ButterYum

notyet100 said...

like the new look of ur blog,..looks so refreshin

Susi said...

Not sure I would have had them with coffee but if I had a glass of wine with them I bet they'd be delicious :o)

l'optimiste said...

oo - scrumptious! every time I go to Italy, I arrive home with a great LUMP [no other word for it!] of parmigiano reggiano. It goes on every pasta dish, soup etc. I love it - but these look fabulous. Will try!
x

roxan said...

I love that you just found them in your freezer! It's like a little present or surprise.Does that ever happen to you with money? It does to me every now and then, with money i had tucked away somewhere. it's the best when that happens.

l'optimiste said...

PS: as a 'non' cooking type, I love your recipes - nice and clear. Thanks!

And WHEN is the cookbook coming out??? Come on - I'll even do the layout for you! All those scrumptious recipes and fabulous photos - can't go wrong!
x

Ciao Chow Linda said...

Thanks for the shout-out. I wish I had kept a few of those in my freezer for a nice surprise.

steph said...

I love parmesan and almonds. I never thought of combining the two. I am going to have to give these a try!

Cristie said...

Homemade crakers have become my new favorite thing- and I love that you can freeze them before baking! Thanks for introducing a new version.

Betty said...

mmm parmasen and almond what a great sounding combo :O)

Sarah said...

Love your new look! These crackers look perfect for an wine and appetizer party.

love lives in the kitchen said...

that looks yummy! and the picture is as usually beautiful!
have a great day,
justyna

Cherine said...

Those look wonderful!

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