Manchego Marcona Almond Cheese Balls Recipe 425

MANCHEGO WITH ALMONDS AND GREEN OLIVES

Steps:

• Toss olives with oil, garlic, zest, and bay leaves and marinate, chilled, at least 4 hours.
• Bring olives to room temperature. Discard bay leaves and garlic, then toss olives with cheese and sprinkle almonds on top.

MANCHEGO CHEESE CRACKERS WITH MARCONA ALMONDS

Steps:

• In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter with the cheese until well combined. Scrape down the side of the bowl and add he flour and salt. Mix on low speed until the dough just comes together.
• Turn the dough out onto a piece of plastic wrap and form it into a log 1 1/2 inches in diameter. Wrap the dough in the plastic and refrigerate it until firm, at least 1 hour, up to 4 days. (The dough can also be frozen for up to 1 month).
• Place an oven rack in the center of the oven and preheat to 350º. Line two baking sheets with parchment paper or nonstick liners.
• Slice the dough into 1/4-inch coins and place them on the prepared baking sheets, leaving 1 inch between each. Place the egg and a large pinch of salt in a bowl and beat to mix. Brush the crackers with this egg wash, then press an almond on top of each cracker. Bake on the center rack until the crackers are golden and firm, about 15 minutes. Transfer the crackers to a wire rack to cool. Packed in an airtight container, the crackers will keep for several days.

MANCHEGO & MARCONA ALMOND CHEESE BALLS RECIPE - (4.2/5)

Steps:

• Combine first 4 ingredients in a bowl with a spatula. Scoop out 36 generous teaspoonfuls and place on a parchment-lined baking sheet. Form into balls, then roll in almonds. Insert a pretzel stick in center of each ball. Refrigerate 1 hour before serving. These can be made up to two days ahead, but save the pretzels for just before serving.