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Betsy Block

Manchego Cheese Crackers with Marcona Almonds


This recipe is adapted from The New Spanish Table by Anya von Bremzen (Workman 2005). Spanish Marcona almonds are available at specialty stores. They have a slightly different taste and shape than other almonds.

1/2 stick unsalted butter, softened

1 cup (about 1/4 pound) grated Manchego cheese

1 1/4 cups all-purpose flour

1/2 teaspoon salt, plus more for the egg wash

1 large egg

About 40 blanched almonds, preferably Marcona


In a stand mixer fitted with the paddle attachment, mix the butter and cheese until well combined. Scrape down the side of the bowl and add the 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 log in plastic and refrigerate until firm, at least 1 hour or up to 4 days. (It can also be frozen for up to 1 month.)

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or nonstick liners.

Slice the dough into 1/4-inch-thick coins and place them on the prepared sheets at least 1 inch apart. Mix the egg and a large pinch of salt together, then brush the crackers with this egg wash. Press an almond on top of each cracker, then bake until golden and firm, about 15 minutes. The crackers will keep in an airtight container for several days.