Manchego Crackers with Quince, Chorizo and Marcona Almonds

I just served these crackers at two parties last weekend, and they were one of the biggest hits, both nights! And they're SO EASY! I found quince paste (also called membrillo) at Trader Joe's, but you don't necessarily need it-- or the manchego cheese, for that matter. What a great opportunity to use up cheese-ends! How about cheddar, apple butter and spiced pecans? Or parmesan with dates and thinly julienned salami? A crumbly blue cheese with a (good quality) concord grape preserve and rosemary? The cheese-fruit-nut (and possibly cured meat) flavor combo is what we're after here. 
  
  
For about 20 crackers: 
   
1/2 stick (4 tablespoons) unsalted butter, room temperature  
3 ounces manchego cheese, grated  
3/4 cup all-purpose flour  
1/2 teaspoon coarse salt  
1 tablespoon heavy cream  
1/3 cup quince paste  
2 teaspoons water  
a handful of marcona almonds, finely chopped  
2 ounces of Spanish chorizo, finely diced  
  
Directions 
   
Pulse butter, cheese, flour, and salt in a food processor until mixture resembles coarse crumbs. Add heavy cream; pulse until just combined. Shape dough into a log. Wrap in plastic. Refrigerate until firm, about 30 minutes.  
Slice log into individual crackers, 1/4 inch thick on a lightly floured surface. Press your thumb into the top of the crackers to create a well for the quince paste.  Set crackers on a parchment-lined cookie sheet, at least 1/2 inch apart. Chill until firm, about 20 minutes.  
Heat oven to 325 degrees. Bake until pale golden, 18 to 20 minutes. Cool in pan on a rack. Crackers can be kept up to 3 days in an airtight container.  
To serve:  Heat crackers briefly (like 5 minutes) in a 350ish oven. Thin quince paste with the water; heat until warm. Spread 1/2 teaspoon warm paste into the "thumbprint" of the crackers, then sprinkle chorizo and almonds on top.   
 