To make them nut free, substitute the almonds with sunflower seeds … you could use a combination of sunflower seeds and pepitas, but the milder flavour of sunflower seeds compliments the parmesan beautifully.
There is only a small amount of cayenne pepper, but it does pack a little punch … this can be omitted if you like, but it does add a lovely intensity to the cracker, so perhaps just a “pinch” would be better than completely omitting it.
These goes beautifully with a variety of dips (I served it with labne, avocado dip, and a carrot and sundried tomato dip), as well as soft fresh cheeses like ricotta or goats curd … delish!
Recipe makes 24 crackers that will keep for a week (maybe … if you don’t get to them first!) in a sealed container.
Ingredients
200g almonds
170g parmesan, cut into cubes
¼ tsp cayenne pepper
1 x 59g large egg
40g extra virgin olive oil
Instructions
Preheat oven to 180 degrees fan forced
Line 2 large baking trays with baking paper … dab a little oil on trays to hold paper in place
Place almonds into TM bowl and mill 5 seconds / speed 7
Put aside
Place parmesan into TM bowl and mill 10 seconds / speed 9
Remove roughly 2 tbls to use as topping and leave the balance in the bowl
Return almonds to TM bowl along with cayenne pepper, egg and olive oil
Knead for 30 seconds, lift lid, stir mix around, and knead for another 20 seconds
Divide mix in half, roll each half between two sheets of baking paper until 4-5mm thick (the mix is quite sticky so you will need to use the two sheets of paper … reuse the paper for the next batch)
Using a sharp knife, pizza wheel, or sharp edged spatula, cut the dough into squares and lift onto baking tray
Continue with second lot of dough, rerolling offcuts until you use it all up
Sprinkle crackers lightly with extra parmesan cheese, pressing down lightly
Bake one tray at a time for 10 minutes, check biscuits, turn tray around and continue for another 2-4 minutes until nicely golden
Cool crackers for 5 minutes on baking tray before placing onto cooling trays to cool completely
Store in a sealed container
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/parmesan-crackers/