Almond Flour Cheese Coins

I decided to make and almond flour version of cheese coins. This is my gluten free/almond flour version of some cheese coins I had made before.

Ingredients:

• 2 cups (227g) grated sharp cheddar cheese
• 8 tablespoons (1 stick 113g) unsalted butter, room temperature
  (I plan to use 1/2 stick butter and 1 egg next time.)
  
• 1.5 cups (180g) almond flour
  
• 3/4 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon paprika
  

Instructions:

1. In a food processor, combine all of the ingredients, whirring to make a dough.
2. When the dough starts to come together, gather it into a rough ball.
3. Transfer the dough to a lightly floured work surface, and roll it into a 16" - 18" log about 1 1/4" in diameter. Divide the log in half.
   
4. Wrap the logs in plastic wrap, and chill then flat in the freezer for 30 minutes.
5. After chilling the dough, preheat the oven to 400°F.
6. Using a sharp knife, slice each log into thin 1/8" coins. (Keep them thin for best crispness.)
7. Place them on a parchment-lined baking sheet, leaving  about 1/2" between them. (These spread a bit.)
   
8. Optionally, sprinkle lightly with a little kosher salt.
9. Bake the cheese coins in the preheated oven for 12 to 13 minutes, or until they're just beginning to brown. 
10. Let then cool on the pan for several minutes before transferring them to racks to cool completely
    

 

Carole's Notes:

We liked these - cheese and butter and crunchy. They turned out pretty thin.  I think the almond flour version may need an egg and just 1/2 stick of  butter - I've posted my plans for next time in the ingredients.

The recipe is lightly adapted from https://carolelikesroundfood.blogspot.com/2021/10/cheese-coins.html and  https://www.kingarthurbaking.com/recipes/cheese-pennies-recipe