Rosemary sandwich crackers with bacon cheese

These crackers are extremely flaky, the key to succeed pretty much depends on your skill. But please don't let it put you off as their flavor is really fantastic.

Recipe for rosemary sandwich crackers with bacon cheese (yield 1 dozen sandwiches)

For the crackers (about 24 pieces):

2 Tbps ground almond, 2 Tbps ground cashew, 2/3 cup plain flour, 1/3 cup semolina flour, 6 Tbps very cold butter cubed, some finely diced rosemary leaves, a pinch of salt, chilled white wine + ice water (ratio 1:1), 1 yolk (no white!) for egg wash, some almond or cashew (halved) for decoration

For the filling:

A few spoonfuls of cream cheese

1 bacon

Toast the bacon to very dry and crispy, finely diced. Combine it with cream cheese. If too hard to stirr means your cheese too cold, microwave the cheese for a few seconds. Keep the filling in fridge until serve

Directions:

• In a large mxing bowl, combine the two nuts, two flours, rosemary and salt
• Add the butter and cut them with a pastry blender to the size of small bead
• Add the wine water, little by little, mix, until the flour mixture can just hold together, but definitely not wet. Press down the dough like a disk, wrap, rest in the fridge for at least an hour
• Roll the dough with no more than 1/2 cm thickness. In between rolling give the dough a lot of rest and chill time. Pre-heat the oven to 350F/ 180C
• Cut the dough with a cookie cutter (mine 4.5 cm). Lay them on a baking tray, stick nuts on half of the crackers, egg wash, bake for 15 - 20 minutes
• Cool the crackers on rack. Spread the filling and assemble as a sandwich right before you serve.