INGREDIENTS:
In a food processor, combine flour, walnuts, cheese, butter, yolks and pepper. Process until ball of dough forms. Divide dough in half. On a lightly floured surface, form each piece into a 1-1/2 inch diameter cylinder. Wrap cylinders in waxed paper and chill until firm, at least 4 hours. (Can be made ahead and refrigerated up to 3 days or frozen for 1 month.)
Preheat oven to 425 degrees.
Remove dough from refrigerator and cut into 1/2-inch rounds. Place on ungreased baking sheets and bake at 425 degrees for about 10 minutes or until edges are golden brown. Turn baking sheet once halfway through baking time.
When done, place rounds on paper towels to cool. Serve warm or at room temperature.
NOTE: If using frozen dough, bring to room temperature before baking.
YIELDS: 3 dozen
- 1-1/2 cups unbleached all-purpose flour
- 1 cup walnut pieces
- 1/2 pound Roquefort cheese, chilled and crumbled
- 1/2 cup unsalted butter (1 cube), chilled and cut into small pieces
- 2 egg yolks
- 2 teaspoons freshly-ground pepper
In a food processor, combine flour, walnuts, cheese, butter, yolks and pepper. Process until ball of dough forms. Divide dough in half. On a lightly floured surface, form each piece into a 1-1/2 inch diameter cylinder. Wrap cylinders in waxed paper and chill until firm, at least 4 hours. (Can be made ahead and refrigerated up to 3 days or frozen for 1 month.)
Preheat oven to 425 degrees.
Remove dough from refrigerator and cut into 1/2-inch rounds. Place on ungreased baking sheets and bake at 425 degrees for about 10 minutes or until edges are golden brown. Turn baking sheet once halfway through baking time.
When done, place rounds on paper towels to cool. Serve warm or at room temperature.
NOTE: If using frozen dough, bring to room temperature before baking.
YIELDS: 3 dozen
