Hello! It’s been a few weeks since I’ve shared a new recipe but now that my new house is unpacked and I’m back in the kitchen making magic happen, you’ll be seeing a lot of new recipes pop up on here. One of my new favorites…these savory shortbread, goat cheese crackers. They are creamy and full of flavor, made from a few simple ingredients: goat cheese, rosemary and honey mixed with almond meal then sliced and baked into cracker perfection. The recipe calls for diving the dough into 4 rolls (you can keep them in the freezer until you’re ready to slice and bake) which makes them the perfect cracker to have on hand when guests pop by. Add them to your cheese board or enjoy a few while sipping on a chilled glass of champagne!
Goat Cheese Crackers with Rosemary and Almonds:
Adapted from The French Market Cookbook
– 8 ounces goat cheese
– 2 tablespoons fresh, finely chopped rosemary
– 2 teaspoons sea salt
– 1 teaspoon honey
– 1/2 teaspoon black pepper
– 1/4 cup extra virgin olive oil
– 2 large egg yolks
– 2 cups almond meal
– 1/2 cup coconut flour, plus more if needed
– In a large bowl mash the goat cheese with the rosemary, salt, honey and pepper. Add in egg yolks and olive oil. Mix until well combined.
– Add in the almond meal and coconut flour and mix until absorbed and has a dough consistency. Add more coconut flour if needed.
– Transfer to a clean wood board and kneed dough. Divide into 4 equal pieces and roll each into a log, about 1 inch thick and 6 inches long.
– Wrap in plastic wrap or parchment paper and freeze for 1 hour. (If freezing for later use, wrap tightly. When ready to use, let chill for 1 hour in the refrigerator)
– Heat oven to 350 degrees and gently slice the dough log into 1/2 inch pieces. Place on a cookie sheet lined with parchment.
– Bake for 12-15 minutes or until golden. Transfer to a rack to cool.
– Crackers can be stored for a couple days in an airtight container.