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5 from 1 vote

Manchego Cheese Crackers

Recipe inspired by Melissa Clark and The New Spanish Table, Anya von Bremzen, Workman Publishing 2005.
Prep Time15 minutes
Cook Time18 minutes
Chilling Time1 hour
Total Time1 hour 33 minutes
Course: Appetizer, Snack
Cuisine: American, spanish
Keyword: baby shower, cravings, decadent, dinner party
Servings: 40 crackers
Author: Marissa Stevens

Ingredients

  • 8 tablespoons butter softened
  • 4 ounces grated Manchego cheese
  • 1 1/4 cups white whole wheat flour sifted, 150 grams
  • 1 teaspoon kosher salt
  • 1 large egg for egg wash
  • 40 Marcona almonds (or other blanched almonds), optional

Instructions

  • Add butter and cheese to the bowl of a stand mixer fitted with the paddle attachment. Cream together until fully combined. Scrape down bowl sides and add flour. Mix on low speed until ingredients come together - the dough will be very dry and crumbly. Use your hands to press the dough into a rough ball.
  • Transfer dough to a long strip of plastic wrap and shape into a 10-inch long, 1 1/2-inch diameter log, pulling up the sides of the plastic wrap to help you shape the dough. Wrap log tightly in plastic wrap. If you have a spare wrapping paper or paper towel roll, cut it lengthwise and place the plastic covered dough log inside to preserve the curved shae. (This is a nice trick for making shapely ice box cookies too.) Refrigerate the log for at least an hour and up to 4 days - or freeze for up to a month.
  • When you're ready to bake, place an oven rack in the center of the oven and preheat to 350 degrees. Line a large cookie sheet with parchment paper.
  • Slice the dough into 1/4" rounds, pressing together any rounds that crumble (don't worry they'll bake together). Arrange them on the prepared cookie sheet, spacing crackers about 1" apart.
  • Now make the egg wash; crack an egg in a small bowl and mix with a fork or whisk. Use a pastry brush to coat each cracker with egg wash. Optionally, press one Marcona almond into the center of each cracker.
  • Bake for 15 to 18 minutes, until firm and golden brown. Transfer crackers to cooling rack to cool completely.
  • Once crackers are cool, they'll keep for several days in an airtight container. (good luck with them lasting that long!)

Nutrition

Calories: 52kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 97mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 92IU | Calcium: 37mg | Iron: 1mg

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