Manchego Cheese Crackers with Marcona Almonds

These “you just can’t stop eating them” crackers are from my friend, food writer Melissa Clark, who, while not Spanish, is the best baker I know. With a bowl of Tangerine-Marinated Olives and a glass of icy, bone-dry sherry, they make a perfect aperitivo for company, hard as it is to resist the urge to horde every single one for yourself.