Parmesan Cheese and Almond Wafers
Two ingredients can make something delicious. Just take Parmigiano Reggiano cheese, combine with sliced almonds and transform the mixture into crispy wafers that are perfect with antipasti, or alongside a salad, or munched on as a snack with a glass of crisp Prosecco. Eat them like potato chips, only these are better for you!
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Equipment
- 1 non-stick 8 or 10 inch skillet
Ingredients
- 1 1/2 cups Parmigiano Reggiano cheese grated
- 2/3 cups almonds sliced
Instructions
- Mix the 1 1/2 cups Parmigiano Reggiano cheese and 2/3 cups almonds together in a bowl. Set aside.
- Heat a non-stick 8 or 10-inch skillet over medium heat.
- Scoop 1/4 cup amounts of the mixture into the pan and flatten with a wooden spoon into a 3-inch round. Cook two or three at one time, spacing them in the pan so the edges do not touch.
- Cook like a pancake. When the cheese begins to melt at the edges and turn light brown. flip the wafer over and brown the other side. They should look golden brown.
- Transfer to a cooling rack.