Ingredients
1 cup unbleached all-purpose flour
1/2 cup fine almond flour
2 ounces Parmigiano-Reggiano, finely grated (1 cup)
Kosher salt and freshly ground pepper
2 teaspoons finely grated lemon zest, plus 4 teaspoons fresh juice
4 teaspoons finely chopped fresh thyme, plus tiny sprigs for decorating (optional)
6 tablespoons cold unsalted butter
4 tablespoons cream cheese (2 ounces)
Preparation
In a food processor, pulse both flours, cheese, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, lemon zest, and thyme. Add butter and cream cheese; pulse until mixture resembles coarse meal. Add lemon juice and pulse just until dough comes together.
Transfer dough to a work surface. Divide into two pieces, and shape each into a log about 1 1/2 inches in diameter. Wrap separately in plastic; refrigerate at least 4 hours and up to 2 days.
Preheat oven to 325°F. Slice logs crosswise into rounds about 1/8 inch thick. Place rounds on parchment-lined baking sheets. Top each with a tiny thyme sprig (if using) and bake until firm and golden brown, 16 to 18 minutes.
Transfer baking sheets to wire racks and let crackers cool on pans 5 minutes, then transfer crackers to wire racks. Crackers can be stored in an airtight container at room temperature up to 3 days.
