My Asiago Lemon Thyme Shortbread was a big hit around here, and, as promised, I have experimented with other versions of this great go-with-a-glass-of-wine cracker. Today I made it with lots of buttery Manchego cheese and Marcona almonds, with their delicious salty skins still on.
As I said before, these are great because you can make up the dough ahead and refrigerate or freeze it until you’re ready. If you keep a couple of logs around, you’ll always be ready for surprise guests, although, I don’t know about you, but we don’t really get a lot of ‘surprise’ guests around here. The true beauty of having the dough on hand is that you can bake them up fresh when you’re in the mood…true luxury.
(Refer to the original post for more detailed photos)
Set the oven to 325
In the bowl of a processor put:
1 1/4 cups flour
1/4 tsp sea salt
fresh cracked pepper
1/2 cup Marcona almonds, skin on
Process this until the almonds are chopped
1 stick plus 2 Tbsp cold butter, cut in pieces
1 cup finely shredded Manchego cheese
Pulse the processor for about 10 times, and check to see if the dough holds together when you squeeze it between your fingers, process it further if necessary.
Remove the dough and form into a 9 inch log. Work the dough briefly if it seems too crumbly.
Wrap the log in plastic wrap and refrigerate for an hour or more.
Slice the dough just like slice and bake cookies, about 3/8 inch thick.
Bake them on a parchment lined baking sheet for 23-25 minutes until just lightly browned. Let them cool on the baking sheet.
I had meant to photograph (and enjoy) these outside on the deck, but it’s been raining all day. Oh well, wine tastes just as good inside, as do these savory shortbreads.