This savory biscuit is the perfect cocktail nibble fit for company.
Gorgonzola is a blue-veined Italian cow's milk cheese, similar to an English Stilton though more mild. It pairs beautifully with pecans, the combination of which begs for something buttery like this shortbread. The Gorgonzola itself can be quite salty. Nevertheless, you'll want to season the shortbread with salt; having the control of how much so by using unsalted butter and pecans is essential.
Equipment: standing mixer or large mixing bowl and hand mixer; dry measuring cups; measuring spoons; wooden spoon or rubber spatula; parchment paper or silicone baking liner; cookie sheets or sheet pan; spatula; wire rack Ingredients:
½ cup unsalted butter, room temperature 1 cup crumbled Gorgonzola 1 cup all-purpose flour ½ cup finely chopped pecans
1 teaspoon kosher salt ½ teaspoon freshly ground black pepper
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking lines. Set aside
2. In a standing mixer or large mxi bowl, beat the butter and Gorgonzola until blended ; Mix in the flour, pecans, salt and pepper. Be careful not to overheat the dough.
3. Shape the dough into a disc and wrap in plastic wrap. Refrigerate for at least one hour up to two days before cutting.
4. Remove the dough from the refrigerator and unwrap, placing it on a lightly floured work surface. Using a French Rolling pin, beat the dough lengthwise, then crosswise to soften it for rolling. Roll to ¼-ich and use a 1-inch square or round cookie cutter to make small biscuits.
5. Bake for 12 minutes, or golden brown.
Makes approximately three dozen cookies.
“Make these savory crackers your own the ILOC way by substituting the Gorgonzola for Stilton or Chèvre, and the pecans for walnuts or pistachios.”