Delicious salty version cookies with cheese and almonds that will crack your greedy!
For 4 people
- 150 g of Pérail Lou Pérac
- 180g of flour
- ½ c. coffee baking powder
- 150 g of flaked almonds
- 1 C. fresh thyme
- 1 C. tablespoon of olive oil
- 60 g of melted butter
- 12 cl of milk
- ¼ of c. salt flower
Preheat the oven to 160 °.
Spread 90 g of flaked almonds on a baking sheet covered with parchment paper and put the plate in the oven for about ten minutes.
Crush the cheese roughly with a fork.
In a salad bowl, mix the cheese, flour, yeast, golden almonds and thyme. Mix the liquids in a bowl, the oil, the melted butter and the milk, then add them in the salad bowl and mix everything.
Make balls of dough about 30g roll them in the remaining almonds and crush them between the palms of your hands so as to flatten them well. Place the pasta discs flattened on a baking sheet covered with parchment paper. Bake the plate in your oven for about 20 minutes. Remember to return the plate halfway through cooking.
Once cooked, put your cookies on a rack and let them cool before eating.
Photo: Lou Pérac