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Almond Pesto Crackers

 Almond Pesto Crackers
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
24 ServingsPrep: 35 min. Bake: 15 min.

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

2 of 2

Almond Pesto Crackers (continued)

Directions (continued)

  • 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.