Gruyère and Almond Rosettes

Name: Gruyère and Almond Rosettes
Yield: Makes about 40 cookies
Cuisine: Italian
Ingredients: ½ teaspoon salt; 8 tablespoons (1 stick) unsalted butter, softened; 4 ounces (about 1 cup) finely grated Swiss Gruyère; 1 large egg, well beaten with 1 pinch salt; 1¼ cups all-purpose flour; About 40 Whole blanched almonds for finishing

Preparation info

Makes about
40
cookies

Difficulty
Easy

Appears in

Cookies Unlimited

By Nick Malgieri

Published 2000

About

This easy cheese cookie is elegantly surmounted by a whole blanched almond for an extra bit of crunch. The recipe is loosely adapted from Les heures et les jours Wittamer (“The Hours and Days at Wittamer”) (Editions Lannoo, 1994) by Jean-Pierre Gabriel.

Ingredients

1¼ cups all-purpose flour
½ teaspoon salt
8 tablespoons

Europe
Italy
Dessert
Mediterranean
Vegetarian
Cookies

Method

To make the dough, in a bowl, combine the flour and salt and stir well to mix.
In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and cheese for about 2 or 3 minutes, or until soft and well mixed. Scrape down the sides of the bowl and beater and add the flour mixture. Mix on low speed only until