Manchego Rosemary Cheese Puffs

Makes about 60 puffs

2 cups unbleached all-purpose flour 2 teaspoons baking powder 1 teaspoon sea salt ½ teaspoon dry mustard powder 1 tablespoon dry rosemary ½ pound unsalted butter, at room temperature, cut into 16 pieces 2⅓ cup slivered almonds ½ teaspoon Tabasco or other hot sauce 1 pound 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 the 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, 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 room temperature.