I hadn’t baked anything new for a while. December and January were filled with rebakes of favorites like Recharge bars, snickerdoodles, pecan cookies, and the ever-reliable peanut butter cookies.

So I had a look around for something different to try and came across this recipe for Almond Parmesan Crackers.

They were pretty easy to make, and “grating” Parmesan in the food processor was a huge time-saver compared to doing it by hand. Next time, I think I’d roll them thinner. At 1/4 inch, they turned out more chewy than crisp. But they taste great, and there’s a wonderful aroma every time I lift the lid off the tin.