Smoked Almond and Cheese Crackers

"But, my dear sirs, when peace does come, you may call on me for any thing. Then will I share with you the last cracker, and watch with you to shield your homes and families against danger from every quarter. "
William Tecumseh Sherman

 I love this old black and white,...and Yes, Sherman burned down Atlanta

 I love many old things 

 

 Another collecting addiction to share. Old canning jars with lightening closures/ or bail tops.   My favorite are french,  Le Parfait. However, I do have Italian and American made. I do not can with them, but use them for storage. One thing I always store in them is crackers.

 

My Le Parfait! 

http://leparfait.com/ 

 I bought a tin of smoked almonds to snack  on at work, and thought- WOW- smoky and salty.  These would be great baked in "something".  A breakfast muffin?.. a tart? No, I decided on something I have never baked before, ...AHHHA... crackers. 

My blog is a baking blog. Today I branch out  from your traditional dessert ingredients and offer you something "savory". Perhaps  as an appetizer vs. a dessert.

  Smoked Almond and Cheese Crackers

Ingredients

• ½ cup unsalted  Butter, Softened
• 3 ounces, weight Extra-sharp Cheddar Cheese; Grated
• 1 once Parmesan cheese ; grated 
• 1 cup All-purpose Flour
• 1 cup smoked almonds . Finely Chopped
•  Salt- pinch ( if almonds are not salted add 1/2 teaspoon) 
• 1/4 teaspoons Cayenne Pepper

Preparation

 Preheat oven to 375 degrees. 

Note: I allow butter and grated cheese to sit out until both come to room temperature.

Cream butter and cheese at medium speed for 3-4 minutes. 

Sift  flour, salt, and cayenne pepper.

Add to creamed mixture.

Mix in chopped Almonds  

Mix until well blended. 

Shape dough into a disk. Roll between 2 sheets of parchment paper until 1/4 inches thick.

Allow to rest in refrigerator for @ 1 hour until firm.

CUT out shapes with a cookie cutter.

Transfer with off set spatula to parchment lined cookie sheet.

Sprinkle with sea salt.

Bake for @ 8-10 minutes until slightly golden brown. 

Cut and placed

baked and stacked

stored

I would eat these alone or pair then with a nice wine, or maybe a fresh chicken salad for lunch.

I could munch on these crackers all day. They are light and buttery. Smoke-y and cheese-y. Crisp but not crunchy.  The back of my throat burns from the cayenne.

They are (le) Parfait!