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Saturday 2 July 2011

Parmesan and almond crackers.

These biscuits are divine a real winner.

3/4 cup coarsely grated Parmesan
1/2 cup ground almonds
1-2 tea spoons water

Mix or blend till mixture comes together roll into small balls, place on baking paper leaving space between biscuits, cover with another sheet of baking paper and flatten with bottom of a glass until 2-3 mm thick.
Bake 15-20 minutes moderate oven watch last 10 minutes.

6 carbs total



Alison

9 comments:

Anonymous said...

WOW!! Thanks Alison, they really ARE divine, I just made them.
Quick, easy to make, absolutely delicious, who would want a highcarb cardboard gungy tasting cracker?
Karen

Anonymous said...

This looks another tasty recipe and a nice twist with the parmesan.

Thanks

Mary P

Anonymous said...

One thing I miss is to nibble on a biscuit. These just might be the answer.

Dave P said...

Improve it with a good pinch fresh ground black pepper and some sea salt then you are talkin

Anonymous said...

Made these earlier today and I hav to say they were a very nice nibble----thank you.

Anonymous said...

Great little recipe, thank you very much.

TheIronYou said...

Great recipe. I love Parmesan cheese and this is such a clever way to taste all its goodness!
I recently wrote an article on how real Parmesan cheese is made and on its nutritional value. Check it out and let me know your thoughts, I would really appreciated it!
http://www.theironyou.com/2011/06/how-parmesan-cheese-comes-to-life.html

Peace

Mike @TheIronYou

Lowcarb team member said...

This is a great article, thank you. I once worked in Italy and still miss the fantastic food. Pasta for me is out these days (I'm a type 2 diabetic)but Italian cheeses, Palma ham and wines are still on the menu.

Thanks for your comment on our blog.

Eddie

Anonymous said...

Gosh watching the info on parmesan cheese I can see why it costs that little bit more.

These crackers are great, if you haven't made them yet do try them out.

Sarah