These tasty "crackers" were part of the appetizers this Thanksgiving. They were easy to prepare in advance and paired very well with some Cava. My only complaint is that our kitchen smelled strongly of Gruyere for at least 24 hours after (not in a good way, in a feet way). I would definitely make them again though.
Note, this is the full recipe, but I prepared a half recipe.
Makes about 80
3/4 cup (1 1/2 sticks) unsalted butter, room temp
12 ounces finely grated Gruyere cheese
1 tsp salt
2 cups plus 2 tbls all purpose flour
1 cup chopped toasted walnuts
Using an electric mixer, beat the butter in medium bowl until smooth. Beat in cheese and salt. Add flour and walnuts; beat just until dough comes together, adding water by the teaspoonfuls if dry. Divide in half. Roll each half into a 14 inch log. Wrap in plastic and chill until firm, at least four hours. Do ahead: Can be made two days ahead. Keep chilled.
Preheat oven to 375. Line two baking sheets with parchment paper. Cut logs crosswise into 1/4-inch thick slices. Arrange on prepared sheets, spacing 1/2 inch apart.
Bake crisps until deep golden brown, about 20 minutes. Transfer to racks and cool completely.
-- Kate
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