Parmesan Almond Crackers

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 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.