Parmesan and Black Pepper Crackers



  • 1/2 cup Darigold butter, softened
  • 1 cup flour
  • 3/4 cup grated Parmesan cheese
  • 1/4 cup slivered almonds
  • 2 Tablespoons chopped fresh Italian parsley
  • 20 black peppercorns
  • 1 teaspoon sugar


Place all ingredients in food processor bowl; pulse until dough ball forms.

Scrape dough ball from bowl onto sheet of waxed paper or plastic wrap and form into the shape of a log; cover dough with one edge of paper and roll into 13-inch-long log. Refrigerate at least 2 hours or overnight until firm. Slice the log crosswise into 1/4-inch-thick slices. Place slices on cookie sheet sprayed with non-stick spray. Bake at 350°F about 22 minutes, or until edges are lightly browned. Remove to cooling rack. Makes about 30 crackers.