Angel Crisps
A bite of heat tickles your throat all the while accentuating the luscious Saint Angel cheese that’s blended inside these delightful little crisps.
Equipment
- Electric mixer
- Baking sheets lined with Silpat liners or parchment paper
Ingredients
- 6 to 6-½ ounces Saint Angel cheese, rind removed, about ½ cup
- ½ cup butter, room temperature
- 1 cup flour
- ⅓ cup finely ground toasted slivered almonds
- ½ teaspoon cayenne pepper
- ⅛ teaspoon kosher salt
- Paprika for dusting the crisps
Instructions
- Combine the Saint Angel cheese and the butter in a mixing bowl. Cream them together on medium speed until well blended, about 1 minute.
- Add the flour along with the ground almonds, cayenne pepper, and kosher salt.
- Blend together with the cheese and butter on medium-low speed until the dry ingredients are mixed in and the dough starts to hold together, about 2 minutes. Don’t over mix the dough or the crackers will be tough.
- Turn the dough out onto a sheet of parchment paper that has been lightly dusted with flour. Dust your hands with flour and gather the dough together then gently shape it into a log, about 1-½” in diameter.
- Roll the log of dough up in the sheet of parchment and chill until firm. Secure the ends or place the wrapped dough inside a large storage bag to prevent the dough from drying out. Continue chilling overnight.
- When you’re ready to bake remove the dough and slice with a thin, sharp knife into slices ¼” thick.
- Place the slices of dough onto baking sheets lined with Silpat liners or with parchment paper. Bake in a 400-degree oven for 10 to 12 minutes or until the edges of the crisps are lightly golden.
- Lightly sprinkle the warm crisps with paprika and transfer them to a wire rack and finish cooling.
Notes
The crisps freeze well.