Friday, November 27, 2009
Parmesan Almond Patties
Preheat oven to 400. Mix 2 1/2 c shredded parmesan (means shredding about 8 oz of cheese) with 1 1/4 c. sliced almonds. Sprinkle maybe 1/3 cup of the mixture into a flat circle onto a cookie sheet that has parchment paper or a liner on it. The patty should be flat; a few little holes are fine; the circles should be 5" or so in diameter. Repeat (each cookie sheet will hold about 4 circles.) Bake for 5-6 min until golden and a bit bubbly. Meanwhile, if you want the patties to cup, get bowls on your work surfaced, turned upside down. Remove and start lifting the edges of the circles with a metal spatula. Either move to a cool surface if you want them flat, or turn them onto the bowl bottoms and gently press the sides down if you want them cupped. This last step is the only complicated part: they are firm enough to handle but pliable enough to cup only for a few brief moments.
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2 comments:
wow - that sounds fancy and delicious. I think I have had these before at home. I wonder if you could do a bigger version and make some sort of savory tart in it. I also use an almond/parmesean mixture instead of bread crumbs on my sweet potato/pear casserole now.
So the almond/parm mix goes on top? I used parm/sunflower seed/ diced sage on top of butternut squash risotto today. Nice to have the crunch in there, which would seem to be a big advance on the breadcrumbs in the sweet potato casserole. The thing about a bigger version is having it be strong enough to hold a tart. But if you kept it in a pan and didn't depend on it to secure the completed tart that would likely work. Maybe try out a small one with a salad and see what you think of its greater possibilities.
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