1

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

2

Spread half the parmesan cheese onto the prepared pan creating a rectangle that's approximately 8" x 14". Evenly sprinkle the gently crushed, sliced almonds over the cheese. Layer the remaining cheese over the almonds. Use your hands to push any stray bits into the rectangle forming an even edge.

3

Bake for 10 minutes (cheese will be bubbly and melting). Remove from oven. Allow crackers to rest for about 30 seconds. Using a pizza cutter, slice the dough first lengthwise, then widthwise. I usually make 4 cuts lengthwise and 8 cuts widthwise which results in 45 individual crackers. Gently separate each cracker.

4

Return to oven for 7-10 minutes until crackers begin to turn golden. Remove from oven. Place crackers on a cooling rack for 10 minutes and they will crisp as they cool.

5

Note: If your crackers are not crispy after cooling, you can return them to the oven for a few more minutes.