- 8 ServingsServings
- 1/2 cup finely shredded, high-quality Parmesan cheese
- 1/4 cup sliced almonds
1 Preheat oven to 400°F.
2 Line a sheet pan with parchment paper or coat it with baking spray.
3 Stir together Parmesan and almonds in a small bowl.
4 To make crackers, form 8 small piles of cheese and almonds on the lined sheet pan, using your fingers.
5 Flatten each pile to create an even thickness. Bake about 6-7 minutes, until browned on the edges.
6 Remove and set aside to cool until crisp, about 10 minutes.
7 Serve immediately, or store between paper towels in an airtight container for up to 3 days.
8 To make bowls, form 2 round piles of cheese and almonds on the lined sheet pan, using your fingers.
9 Flatten each pile to create an even thickness. Bake 6-7 minutes, until browned on the edges.
10 In the meantime, invert 2 small bowls or ramekins (3-4 inches across the bottom) on the counter. Remove the sheet pan from the oven and use a thin metal spatula to transfer crisps to the inverted bowls, pressing them gently to help them conform to the shape of the bowls. Let cool until crisp, abou
Source: Almond Board of California