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:
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
This looks another tasty recipe and a nice twist with the parmesan.
Thanks
Mary P
One thing I miss is to nibble on a biscuit. These just might be the answer.
Improve it with a good pinch fresh ground black pepper and some sea salt then you are talkin
Made these earlier today and I hav to say they were a very nice nibble----thank you.
Great little recipe, thank you very much.
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
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
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
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