Manchego Cheese Crackers With Marcona Almonds Recipes
MANCHEGO CHEESE CRACKERS WITH MARCONA ALMONDS
These are "you just can't stop eating them" crackers. WIth a bowl of Tangerine-Marinated Olives (see related recipe) and a glass of icy bone-dry sherry, they make a perfect aperitivo for company, hard as it is to resist the urge to hoard every single one for yourself. Adapted from the cookbook, "The New Spanish Table". Prep time includes chilling time.
Provided by TxGriffLover
Categories Cheese
Time 1h45m
Yield 40 crackers
Number Of Ingredients 6
Steps:
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter with the cheese until well combined. Scrape down the side of the bowl and add he flour and salt. Mix on low speed until the dough just comes together.
- Turn the dough out onto a piece of plastic wrap and form it into a log 1 1/2 inches in diameter. Wrap the dough in the plastic and refrigerate it until firm, at least 1 hour, up to 4 days. (The dough can also be frozen for up to 1 month).
- Place an oven rack in the center of the oven and preheat to 350º. Line two baking sheets with parchment paper or nonstick liners.
- Slice the dough into 1/4-inch coins and place them on the prepared baking sheets, leaving 1 inch between each. Place the egg and a large pinch of salt in a bowl and beat to mix. Brush the crackers with this egg wash, then press an almond on top of each cracker. Bake on the center rack until the crackers are golden and firm, about 15 minutes. Transfer the crackers to a wire rack to cool. Packed in an airtight container, the crackers will keep for several days.
Nutrition Facts : Calories 26.2, Fat 1.3, SaturatedFat 0.8, Cholesterol 8.3, Sodium 31.1, Carbohydrate 3, Fiber 0.1, Protein 0.6
MANCHEGO & MARCONA ALMOND CHEESE BALLS RECIPE - (4.2/5)
Provided by á-4084
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients in a bowl with a spatula. Scoop out 36 generous teaspoonfuls and place on a parchment-lined baking sheet. Form into balls, then roll in almonds. Insert a pretzel stick in center of each ball. Refrigerate 1 hour before serving. These can be made up to two days ahead, but save the pretzels for just before serving.
MANCHEGO CRACKERS
Now is the time to start thinking about different things for the coming holidays. I hope these cheesy crackers will become one of your favorites; serve with dips or one their own.
Provided by Manami
Categories Breads
Time 1h
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350ºF.
- In a large bowl, beat butter, cheese, salt and cayenne with an electric mixer until combined.
- Gradually stir in flour until just incorporated. Add rice cereal, mix to combine.
- Form rounded tablespoons of dough into discs, 1-1/2" across. Arrange on baking sheets, about 2" apart.
- Bake until golden brown around the edges, 15 to 20 minutes.
- Transfer to a wire rack to cool completely. Serve or store in airtight container for up to 5 days.
Nutrition Facts : Calories 57.2, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 58, Carbohydrate 5, Fiber 0.1, Sugar 0.1, Protein 0.7
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MANCHEGO CHEESE CRACKERS - PINCH AND SWIRL
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- 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.
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