Manchego Cheese Crackers With Marcona Almonds

These are "you just can't stop eating them" crackers. WIth a bowl of Tangerine-Marinated Olives (see related recipe) and a glass of icy bone-dry sherry, they make a perfect aperitivo for company, hard as it is to resist the urge to hoard every single one for yourself. Adapted from the cookbook, "The New Spanish Table". Prep time includes chilling time.

• Ready In: 1 hr 45 mins
• Yields: 40 crackers

Ingredients

• 4  tablespoons unsalted butter, softened (1/2 stick)
• 1  cup manchego cheese, grated (about 1/4 pound)
• 1 1⁄4 cups all-purpose flour
• 1⁄2 teaspoon salt, plus more for egg wash
• 1  large egg
•  about 40  blanched almond, preferably marcona

Directions

1. In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter with the cheese until well combined. Scrape down the side of the bowl and add he flour and salt. Mix on low speed until the dough just comes together.
2. Turn the dough out onto a piece of plastic wrap and form it into a log 1 1/2 inches in diameter. Wrap the dough in the plastic and refrigerate it until firm, at least 1 hour, up to 4 days. (The dough can also be frozen for up to 1 month).
3. Place an oven rack in the center of the oven and preheat to 350º. Line two baking sheets with parchment paper or nonstick liners.
4. Slice the dough into 1/4-inch coins and place them on the prepared baking sheets, leaving 1 inch between each. Place the egg and a large pinch of salt in a bowl and beat to mix. Brush the crackers with this egg wash, then press an almond on top of each cracker. Bake on the center rack until the crackers are golden and firm, about 15 minutes. Transfer the crackers to a wire rack to cool. Packed in an airtight container, the crackers will keep for several days.