These are little morsels from heaven! You get the flakiness of the shortbread, great texture from the almonds and whole wheat flour and cheesy goodness from the Manchego.
These are a great addition to any kind of party spread. I brought them to a Christmas party along side a great Spanish cheese platter.
- 1/2 Cup Ground Marcona Almonds
- 1 Stick Salted Butter – at room temperature
- 1 Cup Manchego cheese – grated
- 3/4 Cups Whole Wheat Flour
- 1/4 Teaspoon Sea Salt
- 1/4 Teaspoon Black Pepper
In the bowl of a food processor, grind the almond, mix with the flour in a separate bowl and set aside.
Make sure the butter is at room temperature.
Cream butter, cheese, salt and pepper in a food processor or mixer until creamy, then add the flour almonds mix in and mix well. If it is too crumbly you can pulse in a teaspoon of cold water until it sticks together. (careful not to add too much)
Pour out the dough onto a flat surface, you can either form with hands or dump onto plastic wrap and press together by pulling in the edges and pressing into a disk.
Form dough into a flat disks.
Wrap in plastic wrap and refrigerate for at least 30 minutes or for up to 4 days.
Roll out dough about 1/4 inch thick, it might crack when you roll one way, just press the cracks down.
Press the edges together closing the cracks. Sprinkle a little flour on top and roll it again it will still crack, just roll in all directions and it will seal itself up but you still might have to press it together.
Cut with a cookie cutter of your choice and place cookies on a baking sheet.
Pre-heat oven to 350 degrees.
Baking time depends on the size of the cookies and humidity. The smallest sizes take about 9-10 minutes and the medium take about 12 to 15 minutes, just check on them.
Pull them out of the oven when they are golden brown.
Be careful when transferring to cooling rack, they are fragile until cooled.