Cheddar-cayenne Coins

By mirelsonp

These are fairly spicy, so use the smaller amount of cayenne if you want a milder kick. Pecans or pine nuts would work in place of the walnuts.

Yields about 4 dozen 1 1/2-inch coins.

Make Ahead: Bake the coins ahead, wrap short stacks in plastic, pack in plastic containers, and freeze. Thaw at room temperature (or put frozen coins right in the oven) and warm for a few minutes at 325F.

Ingredients

• 6 ounces (1 1/3 cups all-purpose flour
• 3 ounces (about 1 1/4 cups finely shredded sharp Cheddar (or half Cheddar and half Parmigiano-Reggiano)
• 1 teaspoon salt
• 1/8 to 1/4 teaspoon cayenne
• 4 ounces (1/2 cup) unsalted butter, cut into 1/2-inch pieces, chilled
• 1 large egg yolk
• 2 tablespoons water
• 1 1/2 ounces (1/3 cup) medium finely chopped walnuts
• Kosher salt for sprinkling (optional)

Details

Servings 4

Preparation

Step 1

Combine the flour, cheese, salt, and cayenne in a food processor. Process until just blended. Add the butter pieces and pulse until the dough resembles coarse crumbs. Stir the yolk and water together with a fork and drizzle over the mixture. Pulse until the dough begins to form small moise crumbs. Add the chopped nuts and pulse briefly until the crumbs begin to come together.

Pile the moise crumbs on an unfloured work surface. With the heel of your hand, push and gently smear the crumbs away from you until they start to come together in a cohesive douhg. Using a pastry scraper or a metal spatula, lift up one edge of the dough and folk it into the center (the dough will still be rough, so don't expect a neat smooth fold). Repeat with the opposite edge, like folding a letter. Turn the dough 45 degrees. Give the dough another smearing and shape it into a 14-inch log that's 1 1/4 inches in diameter. Wrap in plastic and refrigerate until firm, about 4 hours, or up to 2 days.
(The dough may also be frozen for up to a month and then thawed for about an hour on the counter or in the refrigerator overnight.)

Heat the oven to 357F. Line 2 large baking sheets with parchment. Using a thin, sharp knife, cut the log into scant 1/4-inch slices. Arrange about 1/2 inch apart on the prepared sheets. Bake until medium to deep golden around the edges, 15 to 20 minutes, rotating the sheets as needed for even baking. If you like, sprinkle the crackers wth a little kosher salt just as the baking shets come out of the oven. Set the sheets on racks to cool. When the coins are completely cool, store them in an airtight container.