Cheddar-Cayenne Coins

Cheddar-Cayenne Coins
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  • Kosher salt for sprinkling (optional)
  • 1 large egg yolk
  • 3 oz. (about 1-¼ cups) finely shredded sharp Cheddar (or half Cheddar and half Parmigiano-Reggiano)
  • 6 oz. (1-1/3 cups) all-purpose flour
  • 2 Tbs. water
  • 1/8 to ¼ tsp. cayenne
  • 4 oz. (½ cup) unsalted butter, cut into ½-inch pieces, chilled
  • + 2 more ingredients
    • 1-½ oz. (1/3 cup) medium finely chopped walnuts
    • 1 tsp. table salt

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 moist crumbs...

View full recipe at Fine Cooking


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