These are the perfect little something to savor when you’re having friends for dinner but don’t want to overdo it before the main event. Sometimes the nibbles before dinner can overwhelm the meal itself. Not so with these delicious and buttery parmesan cheese crackers. They shine on their own, but try not to put too many out at once. They’re really addictive and you’ll have people coming back for seconds, thirds, fourths and more.
They’re like slice and bake cookies – except they’re not sweet. Easy to make ahead and bake at the last minute too.
The recipe is from a delightful book called “Antipasti – Fabulous Appetizers and Small Plates” by Joyce Goldstein.
They’re flecked with parmesan cheese and bits of almonds.
Parmesan Cheese Crackers
(From “Antipasti” by Joyce Goldstein)
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
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. 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.