Recipe Booklet

5
These are great to serve with wine or dry sherry as an hors d’oeuvre.
manchego rosemary
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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 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 in diameter; 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 at room temperature.
3 cups unbleached, all-purpose fl our
1 tablespoon baking powder
1½ teaspoons sea salt
(use sea salt for added fl avor)
1 teaspoon dry mustard powder
1½ tablespoons dry rosemary
¾ pound unsalted butter, at room
temperature, cut into 24 pieces
1 cup slivered almonds
¾ teaspoon Tabasco
®
or other
hot sauce
1½ pounds shredded Manchego
®
cheese
Makes about 90 puffs