Who doesn’t love snacking on cheesy crackers? It’s hard to stop eating these! I used a combination of cheddar, jack, and Parmesan cheeses, but I think you could substitute other cheeses as well for a different taste. Adding a little cayenne pepper gives them a little kick, and a sprinkle of coarse sea salt on top boosts the taste without adding a lot of sodium. Have a batch of these around, and you will be ready for your next snack attack!
- 2 cups almond flour
- 2 tablespoons freshly grated Parmesan cheese
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cayenne pepper
- 1 egg
- 2 tablespoons walnut oil (or extra-virgin olive oil)
- ~4 ounces grated cheddar cheese
- ~4 ounces grated Jack cheese
- coarse sea salt
Preheat oven to 350F. In a large bowl, combine all the dry ingredients (first 5 listed). In a small bowl, whisk the egg with the oil. Pour the liquid ingredients into the flour mixture and stir well. Add the cheddar and jack cheeses, stir to combine, then knead together lightly to form a ball of dough.
Scoop up the dough and place on a sheet of parchment paper. Cover with a second sheet of parchment paper; roll out the dough with a rolling pin to 1/8 inch thick, or less. You want it to be thin and even, but not too thin or they will break easily. Even up the edges best as possible with your hands, then roll out again lightly so the dough is “square-ish”.
Using a pizza wheel or knife, cut the dough into the size crackers you would like (1 -inch squares are nice). Sprinkle the dough with a little coarse sea salt; lightly press the salt into the dough. Transfer the crackers with the bottom sheet of parchment paper to a baking sheet.
Bake for around 15 minutes, or until the crackers are very lightly browned and crisp. If your oven has a convection fan, turn it on. Also it helps to turn the pan around half way through baking since the oven temperature may vary front-to-back. Keep an eye on them so they don’t dry out or burn!
Let them cool (if you have the patience), then serve. Store in a container with a sealed lid to maintain crispness.
Nothing says fall to us then sitting on the porch in the cool temperatures, having some cheese and crackers, with some jazz drifting from the house. Two recent additions to the playlist include two jazz legends. First, he could play 3 wind instruments at a time- and create some exceptional music while doing so. His name was Rahsaan Roland Kirk, and his album Inflated Tear is a highlight of his most creative period.
Gerry Mulligan could play anything with anybody, and this 1959 record is one of his best. What Is There to Say, with Art Farmer on trumpet, really has that “cool ’50s” jazz down, and is a joy to listen to.