3 cups unbleached, all-purpose flour 1 tablespoon baking powder 1 1/2 teaspoons sea salt (use sea salt for added flavor) 1 teaspoon dry mustard powder 1 1/2 tablespoons dry rosemary 3/4 pound unsalted butter, at room temperature, cut into 24 pieces 1 cup slivered almonds 3/4 teaspoon Tabasco or other hot sauce 1 1/2 pounds shredded Manchego cheese

Place the flour, 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 flat mixing paddle. Turn to speed 4 and mix until light and fluffy, 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 parchment. 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.