Cheese cookies with almonds
4 servings
60 minutes
Cheese cookies with almonds are a refined combination of creamy tenderness and nutty crunch embodied in delicate golden dough. This recipe comes from Chinese cuisine, where the balance of textures and flavors is valued. It combines the rich taste of Gouda cheese with the pleasant oiliness of almonds, creating an exquisite treat for tea or coffee. The cookies turn out airy, slightly crumbly, with soft nutty notes and an appetizing crust. They can be served as a standalone delicacy or used as an addition to desserts, giving them a noble cheesy touch. Perfect for morning coffee or cozy evening gatherings when you crave something unusual but not too sweet. Chinese cuisine is renowned for its art of flavor harmony, and this recipe is a wonderful testament to that.
1
We chop the cheese and almonds. We leave a few tablespoons for sprinkling the cookies.
- Gouda cheese: 150 g
- Almond: 75 g
2
In a large bowl, sift the flour with the baking powder. Make a well and crack in the egg. Surround it with cubed butter. Sprinkle grated cheese and almonds on top. Add milk.
- Wheat flour: 300 g
- Dr. Oetker baking powder: 10 g
- Chicken egg: 1 piece
- Butter: 200 g
- Gouda cheese: 150 g
- Almond: 75 g
- Milk: 50 ml
3
Knead a smooth dough. Gather it into a ball, wrap it in plastic wrap, and refrigerate for 1 hour.
4
Roll the dough thin and cut out shapes with molds. You can use small molds so that the cookies are one bite size.
5
We mix the leftover almonds and cheese. We either sprinkle or dip the cut cookie shapes in this mixture.
- Almond: 75 g
- Gouda cheese: 150 g
6
We send the cookies to a preheated oven at 190 degrees for 10-15 minutes. Bake until the cookies turn golden.
7
Take out the ready cookies and let them cool.