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Parmesan Almond Crackers

Parmesan Almond Crackers

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. March 2010 The recipe is from a delightful book called “Antipasti – Fabulous Appetizers and Small Plates” by Joyce Goldstein. March 2010 143 They’re flecked with parmesan cheese and bits of almonds. March 2010 134 Parmesan Cheese Crackers Printable Recipe Here (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 egg 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.

This Post Has 28 Comments
  1. I love Joyce Goldstein…
    These look fabulous…I make one similar with pecans and asiago but these actually sound better to me. I will give them a try.
    Thanks 🙂

  2. I love the ease of these. (Oh what a poet I am) I'll go anywhere for Parmesan – really – am a Parmesan slut. Now with the almonds, who needs dinner?

  3. What time will drinks be served? These look wonderful and would be perfect to serve before a meal. I'm especially drawn to the ease with which they can be made. Very nice, indeed.

  4. Oh, I adore Parmesan crackers, Linda, but I have never made them with slivered almonds. I can't wait to give this recipe a try. I can make a meal out of antipasti!

  5. Yum! What I wonderful recipe. These crackers look like something that would be a hit with my family. I think the dough would freeze well so you could freeze and bake them fresh when you need them.

  6. Hi Linda,

    Just printed this one to make today. Homemade crackers are so much fun.

    Oh and you have me completely hording a Lidia cookbook I borrowed from the library. Now I have all her books on my Amazon wish list.

    I'm not so sure this is good for my wallet lol.


  7. YUM! We make these a lot in our house (sans almonds)! They are called "frico" in Italian! Love your addition of the almonds, though. Adds even more flavor and crunch!

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