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Smoked Gouda Almond Crisps
Ingredients
1
cup
plus 2 tablespoons all-purpose flour
1
teaspoon
Kosher salt
1
teaspoon
minced dried onion
¼
teaspoon
garlic powder
¼
teaspoon
coarse ground black pepper
2 ¼
cups
shredded smoked gouda cheese
8
tablespoons
1 stick unsalted butter, softened
1
large egg yolk --
save the white to be used as an egg wash
1 ½
tablespoons
water
1/3
cup
salted almonds,
finely chopped
Instructions
In a food processor, pulse the flour, salt, onion, garlic powder, and pepper until blended.
Add cheese and butter, and pulse until the cheese and butter are broken down into tiny pieces.
Add the egg yolk and water, and pulse until the mixture comes together into a dough.
Place dough onto a work surface and divide it in half.
Form each half into an approximately 9-inch long log. Wrap each log in plastic wrap and place on a sheet pan.
Chill in the refrigerator until dough becomes firm – approximately 1-3 hours, or freeze for up to 1 hour.
Preheat oven to 350 degrees Fahrenheit.
Beat the reserved egg white lightly with a fork, and using a pastry brush, coat each log with egg white.
Roll each log into the chopped almonds, coating the logs completely.
Slice the logs into 1/8-1/4 inch slices. Place slices approximately 1 inch apart on 2 parchment-lined sheet pans.
Bake for 15 to 17 minutes, or until the crisps are lightly brown. Cool thoroughly. Crisps will firm up as they cool.
Notes
Makes approximately 60-65 crisps