Recipe Booklet

These are great to serve with wine or dry sherry as an hors d’oeuvre.

manchego rosemary

c  ﬀ s

Place the ﬂ our, baking powder, sea salt, dry mustard,

and rosemary in a medium bowl. Stir with a whisk to

blend. Reserve.

Place butter in Cuisinart

™

mixing bowl. Insert the ﬂ at

mixing paddle. Turn to speed 4 and mix until light and

ﬂ uffy, about 1 minute. Add half of the dry ingredients.

Turn to speed 2 and mix until combined, about 1

minute. Add remaining dry ingredients, and mix until

smooth, about 1 minute. With the stand mixer running,

add the almonds, hot sauce and a handful of the cheese.

Continue adding cheese a handful at a time until all

cheese is added and completely combined. Shape into

walnut-sized balls (1 inch, you may use a #50 ice cream

scoop). Refrigerate 1 hour or longer (may be frozen).

Preheat oven to 350°F. Line baking sheets with parch-

ment. Bake until lightly browned and puffed, about 20

minutes. Remove and place on a wire rack to cool. May

be served warm or room temperature.

2 cups unbleached all-purpose ﬂ our

2 teaspoons baking powder

1 teaspoon sea salt

(use sea salt for added ﬂ avor)

½ teaspoon dry mustard powder

1 tablespoon dry rosemary

½ pound unsalted butter, at room

temperature, cut into 16 pieces

⁄

cup slivered almonds

½ teaspoon Tabasco

or other

hot sauce

1 pound shredded Manchego

cheese

Makes about 60 puffs