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These savory Cheddar Cheese Straws are made even tastier with a crunchy smokehouse almond coating. Perfect for your game day snack spread!
Ready in 20 minutes
If you haven’t picked up on it with my last few recipes (like these fries with CHEESE, this bruschetta with CHEESE, and this orzo with CHEESE), I am 100% back on the dairy-eating train. I had to give up all dairy (and soy) this summer after Juniper was diagnosed with a milk and soy protein intolerance (MSPI for short).
Many mothers have to stay away from dairy and soy the entire time they are nursing, but JuneBug outgrew her intolerance right around the six month mark—so welcome back, cheddar. I plan on writing about my experience with eating an MSPI diet in the future, but for now, I’m just reveling in the fact that cheese is back in my world. Oh cheese, I missed you so.
Right now is the perfect time to jump back on the cheese wagon, because man, I just can’t imagine a good game day spread without cheese. I mean, I’m sure there is a way to make snacks for the big game without dairy, but I’ll stick to my beer-drinking, cheese-eating ways this Sunday, thankyouverymuch.
If you’ve never had a cheese straw before, the best way to describe them is like a crunchy buttermilk biscuit. They’ve got that crumbly, rich texture to them that is crazy addictive. Cheese straws on their own are awesome, but when they are rolled in crushed up Blue Diamond Smokehouse Almonds? Incredible!
Blue Diamond’s Smokehouse flavor is my absolute favorite out of all of their flavored snacking almonds. They are rich, savory, and hearty. And they pair perfectly with the sharp cheddar in these cheese straws. Put these cheese straws out for a game day snack this Sunday, and I promise they’ll be gone before the first quarter is even over.
To give these straws their funky, craggy texture, I use my cookie press (or as I like to call it, my “cookie gun”). It has a star-shaped die with it that is perfect for crunchy cheese straws (this is the one I have). If you don’t have a cookie gun around, you can also make these straws by just rolling out the dough and then using a knife or a pizza cutter to cut into sticks. I’ve included directions for both methods in the recipe.
- 8 ounces extra sharp cheddar cheese, shredded (see notes)
- ¾ cup (1½ sticks) unsalted butter
- 1 egg
- 1 teaspoon hot sauce (recommended: Sriracha Hot Chile Sauce)
- 1¾ cups all-purpose or white whole wheat flour (recommended: King Arthur White Whole Wheat Flour)
- ½ teaspoon paprika
- 1 teaspoon dry mustard
- ½ teaspoon salt
- ½ cup Blue Diamond Smokehouse Almonds, chopped finely
- Preheat oven to 400°.
- In the basin of a food processor, pulse together the cheese, butter, egg, and hot sauce until light and fluffy (it should look like cheese frosting!).
- In a small mixing bowl, whisk together the flour, paprika, dry mustard, and salt. Add the dry ingredients to the food processor in two additions, pulsing to combine after each. Continue pulsing until the dough comes together and forms a ball.
- Roll ¼ of the dough into a log the size of the cookie press barrel. Fill the barrel with the dough, and fit the press with the straw die. Press the trigger to get out any air bubbles.
- Press long straws of the dough onto an ungreased cookie sheet. Sprinkle chopped almonds over top of straws (being careful not to spill too many on the cookie sheet—they will burn in the oven) and press lightly to stick.
- Using a sharp knife, cut the long straw into 6-inch pieces. Bake in preheated oven for 5-7 minutes, or until the straws are golden brown. Let cool for 3-5 minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining dough.
- Divide the dough into two discs, wrap in plastic wrap, and chill for 30 minutes. Remove one disc from the fridge, and roll out on a piece of parchment paper until ¼" thick.
- Using a sharp knife or a pizza cutter, cut the dough into ½" x 6" pieces. Sprinkle the chopped almonds on top, and press lightly to stick.
- Transfer the parchment paper to a baking sheet, and bake in preheated oven for 5-7 minutes, or until the straws are golden brown. Let cool for 3-5 minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Because of the high heat of the oven, any almonds not on the straws, but still on the baking sheet will probably burn in the oven. Make sure to try to remove and much of the excess chopped almonds as you can before baking. The best way I've found to do this is to shake the extra almonds off (like you're using glitter) after pressing the almonds into the straws. Just turn the baking sheet on a 45° angle, and gently shake so almonds fall to the bottom, then scoop them out. Or, just leave them on the sheet and let them burn—they won't impact the taste of the straws (although the might smell up your kitchen!).
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About Blue Diamond Almonds
This post is sponsored by Blue Diamond Almonds. Blue Diamond’s Wasabi & Soy Sauce, Smokehouse, Toasted Coconut and Habanero BBQ almonds are perfect for your game day spread!
For more Game Changing Snacks, visit Blue Diamond Almonds on their social media accounts: