Manchego and Marcona Almond Shortbread Crackers ~ these savory shortbread crackers are an easy slice and bake recipe that goes beautifully with wine and cheese.
Savory shortbread is an easy and elegant appetizer
My Asiago Lemon Thyme Shortbread was a big hit around here, and, as promised, I have experimented with other versions of this great go-with-a-glass-of-wine cracker. Today I made it with lots of buttery Manchego cheese and Marcona almonds, with their delicious salty skins still on.
Make up the shortbread dough ahead and refrigerate or freeze it until you’re ready.
If you keep a couple of logs around, you’ll always be ready for surprise guests, although, I don’t know about you, but we don’t really get a lot of ‘surprise’ guests around here. The true beauty of having the dough on hand is that you can bake them up fresh when you’re in the mood…true luxury.
Both the Manchego and the almonds come from Spain, and bring a gutsy flavor profile to these shortbreads. They’re rich, and I like to nibble them slowly between sips of a nice chilled glass of wine.
MANCHEGO CHEESE
- a semi-hard Spanish cheese made from the milk of Manchego sheep. It’s aged and has a lovely nutty flavor.
MARCONA ALMONDS
- plump Spanish almonds that are extra buttery and delicious. They’re my favorites!
Mix and match different nuts and cheeses in this recipe
You can easily change this recipe up with a different cheese, or even different nuts. Use the same proportions, and then let your imagination run with it. I recommend hard, aged cheeses like Gruyere, Parmesan, Asiago, etc.
I had meant to photograph (and enjoy) these outside on the deck, but it’s been raining all day. Oh well, wine tastes just as good inside, as do these savory shortbreads.
more savory shortbread to try
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Manchego and Marcona Almond Shortbread Crackers
Ingredients
Instructions
- Preheat the oven to 325F
- Put the flour, salt, pepper, and almonds in the bowl of a food processor and process until the almonds are finely chopped.
- Add the butter and cheese to the bowl and pulse the processor for about 10 times, and check to see if the dough holds together when you squeeze it between your fingers, process it further if necessary.
- Remove the dough and form into a 9 inch log. Work the dough briefly with your hands to bring it together if it seems too crumbly.
- Wrap the log tightly in plastic wrap, twisting the ends to secure, and refrigerate for an hour or more.
- Slice the dough just like slice and bake cookies, about 1/2 inch thick.
- Bake them on a parchment lined baking sheet for 23-25 minutes until just lightly browned. Let them cool on the baking sheet.
Nutrition
Technical question…are the almonds raw, salted….???
I used salted!
Thank you!
I can imagine how fast these must disappear during wine time. Wish I could find Marcona almonds locally without having to buy mixed nuts and pick them out….
Sam
I can always find them at Trader Joe’s, Sam.
Oh my, these look incredible.
Question, would I be able to do this in the Kitchen Aid or do I need a processor as well?
Yes, you can use room temperature butter and work it into the flour with a wooden spoon.