I came across this recipe on Saveur recently and was immediately intrigued. Homemade wafers. Do they mean crackers? What is this thing?
The answer? A homemade cheese wafer is like a grownup Cheez-it. It is everything you could want in a cheesy cracker. It is flaky, buttery, and has a little bit of heat. Perfect snack for enjoying with friends, or a perfect snack to make all for yourself. The original recipe called for pecans to be on top. But, since pecans are not my favorite thing, I grabbed some almonds out of my cabinet. I wasn’t sure if I wanted to have a whole almond on top, as the original recipe had done with pecans, or if I wanted to use my sliced almond stash. So, I made some that were plain, some with whole, and some with sliced to see what I thought.
The results? These wafers with no nuts on them are very yummy. So, if you aren’t into nuts, it is fine to leave them out of the equation. HOWEVER, if you do like nuts, then they add a really wonderful extra dimension to the wafers. Personally, I liked the slices best because they had more surface area on the wafer and meant that you could eat the cracker in two bites. If you tried to eat half of the one with the full nut on top, the whole thing crumbles in your hand, which is fine if you are eating them over the sink (as I may have done a few times), but not as cool if you are hosting some kind of party. (The reason there aren’t many in the photo is that I already ate the rest. I have no regrets.)
Anyways, these would be a great addition to your holiday season this year. They are easy to put together and they keep really well. In fact, they were better on day two. You could even give them as gifts!
Almond Cheese Wafers
MAKES ABOUT 2½ DOZEN
- 6 tbsp. flour, plus more for dusting
- ¼ tsp. kosher salt
- ⅛ tsp. crushed red chile flakes
- 2 oz. shredded sharp cheddar cheese
- 2 tbsp. unsalted butter, softened
- 1 tbsp. heavy cream
- 1 egg white, lightly beaten
- ½ cup Almonds- whole or sliced
1. Pulse flour, salt, and chile flakes in a food processor until combined. Add cheese, butter, and cream; pulse until dough just holds together, about 10 seconds. Form dough into a disk and wrap in plastic wrap; chill 1 hour.
2. Heat oven to 325°. On a lightly floured surface, roll dough into a 10″ x 12″ rectangle about ⅛” thick. Using a 2″ round cutter (or the top of a shot glass like I did), cut out disks. Using a spatula, transfer disks to parchment paper-lined baking sheets; gather and reuse scraps. Lightly brush bottoms of pecan halves with egg white and press into tops of wafers. Bake until firm and crisp, about 15 minutes. Let cool completely before serving.