Ingredients

3          cups unbleached, all-purpose fl our

1          tablespoon baking powder

1½       teaspoons sea salt (use sea salt for added flavor)

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

Instructions

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.

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