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Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 12 oz. finely grated Gruyere cheese
- 1 tsp. salt
- 2 cups plus 2 Tbsp. all-purpose flour
- 1 cup chopped toasted walnuts
Details
Servings 80
Preparation
Step 1
1. Using electric mixer, beat butter in medium bowl until smooth. Beat in cheese and salt. Add flour and walnuts; beat just until dough comes together, adding water by teaspoons if dry. Divide in half. Roll each half into 14-inch log. Wrap in plastic and chill until firm, at least 4 hours. Do ahead: Can be made 2 days ahead. Keep chilled.
2. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper. Cut logs crosswise into 1/4-inch slices. Arrange on prepared sheets, spacing 1/2 inch apart.
3. Bake crisps until deep golden brown, about 20 minutes. Transfer to racks and cool completely.
Tip: For a pretty presentation, before slicing the dough, brush the logs with lightly beaten egg white, then roll in poppy seeds, sesame seeds, or caraway seeds. Slice; bake as directed.
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