Monday, January 31, 2011

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! 

 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


  • 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


 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


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!


  1. Ooo--yummy! I love old jars, too, but canning scares me.

  2. They look really delicious ...... yummmm!

  3. I've never made crackers, but these look worth trying, for sure!

  4. How good does this flavour combination sound? I can't get enough crackers these days. And far far far too much cheese on top of course - thank goodness I have taken up running!
    I saw below that you had some Bronte pistachio paste - where did you get it? I am dying to make ice cream and macarons with it!
    Thank you for last months DB challenge too. I'm going to try another one in May for my nephews 4th birthday.

  5. Holy smokes, I would be eating these all day long. I absolutely love cheesy crackers! Love the jars as well, especially the tall blue one.