Almond Pesto Crackers

• 2 cups loosely packed basil leaves
• 1-1/2 cups grated Parmesan cheese
• 3 garlic cloves, minced
• 1/3 cup unblanched almonds or pine nuts
• 1/8 teaspoon salt
• Dash pepper
• 5 tablespoons olive oil
• 1-1/2 cups unsalted butter, softened
• 1 cup shredded Parmesan cheese
• 3-3/4 cups all-purpose flour
• 1-1/2 teaspoons pepper
• 3/4 teaspoon salt
• 2 large eggs, lightly beaten
• 3 tablespoons water
• 1-1/2 cups chopped almonds

1. Place the basil, cheese and garlic in a food processor; cover and pulse until chopped. Add the almonds, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Set aside.
2. In a large bowl, cream butter until light and fluffy. Beat in cheese and 1/3 cup pesto mixture. Combine the flour, pepper and salt; gradually add to creamed mixture and mix well. Divide dough into thirds.
3. On a lightly floured surface, shape each portion into a 6-in. log. Whisk eggs and water. Brush over logs; roll in almonds. Wrap in plastic. Freeze for at least 30 minutes or until firm.
4. Unwrap logs and cut into 1/4-in. slices. Place 1 in. apart on lightly greased
5. . Bake at 350u0b0 for 12-15 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely.

basil, parmesan cheese, garlic, unblanched almonds, salt, pepper, olive oil, unsalted butter, parmesan cheese, flour, pepper, salt, eggs, water, almonds

Taken from www.tasteofhome.com/recipes/almond-pesto-crackers/ (may not work)