Biscoitos salgados de manchego

Ingredientes

• 8 tablespoons butter (softened)
• 4 ounces grated Manchego cheese
• 1 1/4 cups white whole wheat flour (sifted, 150 grams)
• 1 teaspoon kosher salt
• 1 large egg (for egg wash)
• 40 Marcona almonds ((or other blanched almonds), optional)

Modo de preparo

1. 1

   Add butter and cheese to the bowl of a stand mixer fitted with the paddle attachment. Cream together until fully combined. Scrape down bowl sides and add flour. Mix on low speed until ingredients come together - the dough will be very dry and crumbly. Use your hands to press the dough into a rough ball.

2. 2

   Transfer dough to a long strip of plastic wrap and shape into a 10-inch long, 1 1/2-inch diameter log, pulling up the sides of the plastic wrap to help you shape the dough. Wrap log tightly in plastic wrap. If you have a spare wrapping paper or paper towel roll, cut it lengthwise and place the plastic covered dough log inside to preserve the curved shae. (This is a nice trick for making shapely ice box cookies too.) Refrigerate the log for at least an hour and up to 4 days - or freeze for up to a month.

3. 3

   When you're ready to bake, place an oven rack in the center of the oven and preheat to 350 degrees. Line a large cookie sheet with parchment paper.

4. 4

   Slice the dough into 1/4" rounds, pressing together any rounds that crumble (don't worry they'll bake together). Arrange them on the prepared cookie sheet, spacing crackers about 1" apart.

5. 5

   Now make the egg wash; crack an egg in a small bowl and mix with a fork or whisk. Use a pastry brush to coat each cracker with egg wash. Optionally, press one Marcona almond into the center of each cracker.

6. 6

   Bake for 15 to 18 minutes, until firm and golden brown. Transfer crackers to cooling rack to cool completely.

7. 7

   Once crackers are cool, they'll keep for several days in an airtight container. (good luck with them lasting that long!)