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Almond Pesto Crackers Recipe

Homemade crackers beat the store-bought variety any day, and my recipe for these basil infused snacks are no exception. People love the unique flavor of these crackers, and t beautiful green color is perfect for the holidays. —Sue Brown, West Bend, Wisconsin

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Almond Pesto Crackers Recipe

Prep: 35 min. Bake: 15 min.

Yield: 24 Servings

35 15 50

Ingredients

2 cups loosely packed basil leaves
1-1/2 cups grated Parmesan cheese
3 garlic cloves, minced
1/3 cup unblanched almonds or pine nuts
1/8 teaspoon salt
Dash pepper
5 tablespoons olive oil
CRACKERS:
1-1/2 cups unsalted butter, softened
1 cup shredded Parmesan cheese
3-3/4 cups all-purpose flour
1-1/2 teaspoons pepper
3/4 teaspoon salt
2 eggs, lightly beaten
3 tablespoons water
1-1/2 cups chopped almonds

Directions

Place the basil, cheese and garlic in a food processor; cover and pulse until chopped. Add the almonds, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Set aside.
In a large bowl, cream butter until light and fluffy. Beat in cheese and 1/3 cup pesto mixture. Combine the flour, pepper and salt; gradually add to creamed mixture and mix well. Divide dough into thirds.
On a lightly floured surface, shape each portion into a 6-in. log. Whisk eggs and water. Brush over logs; roll in almonds. Wrap in plastic wrap. Freeze for at least 30 minutes or until firm.
Unwrap logs and cut into 1/4-in. slices. Place 1 in. apart on lightly greased baking sheets. Bake at 350° for 12-15 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely. Yield: 6 dozen.

Nutritional Facts 3 crackers equals 298 calories, 22 g fat (10 g saturated fat), 55 mg cholesterol, 228 mg sodium, 18 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Almond Pesto Crackers in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p86

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.