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Nancy Radke's Parmesan Cheese and Almond Wafers

Le Cialde di Parmigiano Reggiano e Mandorle
Two ingredients can make something delicious. Just take Parmigiano Reggiano cheese, combine with sliced almonds and transform the mixture into crispy wafers that are perfect with antipasti, or alongside a salad, or munched on as a snack with a glass of crisp Prosecco wine. Eat them like potato chips, only these are better for you!


1-1/2 cups grated Parmigiano Reggiano cheese

2/3 cup sliced almonds


Mix the cheese and almonds together in a bowl.  Set aside.

Heat a non-stick 8 or 10 - inch skillet over medium heat.

Scoop 1/4 cup amounts of the mixture into the pan and flatten with a wooden spoon into a 3-inch round.  Cook two or three at one time,spacing them in the pan so the edges do not touch.  Cook like a pancake and when the cheese begins to melt at the edges and turn light brown, flip the wafer over and brown the other side.  These should look golden brown.  Transfer to a cooling rack.  Enjoy!

This recipe featured on show 1916 - The King of Cheese, thanks to Chef Nancy Radke.



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