Recipe

Cracked Pepper-nut Crackers Recipe

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Ingredients

Directions

Step #1 In a food processor/blender, pulse the flour with 1/2 c of the nuts, the salt & pepper until the nuts are finely sliced.
Step #2 Add the butter & process until the mixture resembles fine meal.
Step #3 Add the water & process until the dough comes together.
Step #4 Shape the dough into an 8-inch log, wrap in plastic wrap & put in the fridge until firm.
Step #5 Preheat the oven to 375°.
Step #6 Line 2 baking sheets with parchment or wax paper.
Step #7 Finely chop the remaining 1/4 c of macadamia nuts & mix with the Parmesan.
Step #8 Cut the log into scant 1/4-inch-thick slices & arrange them on the prepared baking sheets.
Step #9 Brush the slices with the egg wash & sprinkle with the Parmesan mixture.
Step #10 Bake the crackers for about 17 mins, or until golden brown.
Step #11 Let cool on the baking sheets.
Step #12 Transfer the crackers to a large plate & serve.
Step #13 Make Ahead: The crackers can be kept in an airtight container for 3 days or frozen for up to 1 month.
Step #14 Wine Recommendation: Stuckey: The 1998 Weingut Bründlmayer Grüner Veltiner Kamptal from Austria is a lively white with loads of very ripe fruit & a big hit of pepper that echoes the flavor of the crackers.
Step #15 Triffon: The crunchy, peppery crackers call for a rustic, palate-cleansing red such as the 1996 Selvapiana Chianti Rufina from Tuscany.
Enjoy the Cracked Pepper-Nut Crackers recipe

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