Almond Pesto Crackers Recipe

Place the basil, cheese and garlic in a food processor; cover and pulse until chopped. Add the almonds, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Set aside. In a large bowl, cream butter until light and fluffy. Beat in cheese and 1/3 cup pesto mixture. Combine the flour, pepper and salt; gradually add to creamed mixture and mix well. Divide dough into thirds. On a lightly floured surface, shape each portion into a 6-in. log. Whisk eggs and water. Brush over logs; roll in almonds. Wrap in plastic wrap. Freeze for at least 30 minutes or until firm. Unwrap logs and cut into 1/4-in. slices. Place 1 in. apart on lightly greased baking sheets. Bake at 350 ° for 12-15 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely.