Gruyère Walnut Crisps

 Gruyère Walnut Crisps

3/4 c. unsalted butter

12 oz. Gruyère cheese

1 tsp. salt

2 c. plus 2 T. flour

1 c. chopped walnuts

Preheat the oven to 325 degrees.  Bring the butter to room temperature.  Finely grate the cheese.  Toast the walnuts on a baking sheet in the oven until fragrant, about 5 minutes.

Using a mixer, beat the butter in a medium bowl until smooth.  Beat in the cheese and the salt.  Add the flour and the walnuts and beat just until the dough comes together, adding water by teaspoonfuls if too dry.  Divide the dough in half.  Roll each half into a 14-inch log.  Wrap in plastic wrap and chill until firm, at least 4 hours.

Preheat the oven to 375 degrees.  Line 2 baking sheets with parchment paper.  Cut the logs crosswise into 1/4” slices.  Arrange on the prepared baking sheets, spacing 1/2 inch apart.

Bake the crisps until golden brown, about 20 minutes.  Transfer to racks and cool completely.