GORGONZOLA & WALNUT GOURMET CRACKERS

I was given this recipe by a friend of mine in Rome, went to her house for dinner.... what a roof top terrace she has, mamma mia !  The crackers are wonderful, I mean as they hit your tongue you can taste every bit the cheese and the crunch of the nuts.

YOU'LL NEED
(serves:: about 25 crackers)

- 1 stick of unsalted butter at room temp. (that would be 1/4 pound)
- 10 oz of gorgonzola cheese, if you buy the block of it, you will want to crumble it into small pieces and this should also be at room temp.
- 1 3/4 cup all-purpose flour
- 1 teaspoon minced garlic
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 3/4 cup chopped toasted walnuts
- 1 egg for the wash

PREPARATION:
- You will need an electric mixer for this fittle with the paddle.  In the bowl add the softened butter and the cheese and mix until it is creamy smooth (shouldnt take more than a minute or two) then add in on low speed the flour, salt & pepper.  You will need to add just a bit of water (1-2 tablespoons) and mix until everything is all combined.

Place your dough onto a floured board and form a ball then roll it into a log shape. Then your toasted walnuts should be put placed on a flat surface (a small cookie sheet for example) and then roll the log onto the walnuts so that they are pressed well into the dough. Now you need to get your egg and put it in a small bowl, add a bit of water and mix, then brush your log on all sides.  I find it easier if I place the log shape onto plastic wrap then roll it so the wrap is fitted around the log and roll it with your fingers to create a rather dense form of about 10-12 inches in length and about 1 1/2 in diameter. Refrigerate  the log for about 20-30 minutes until its firm. Then remove it, take off the plastic wrap and place on a wooden surface and cut crosswise into 1/4 to 1/2 slices. Place the slices on a baking sheet lined with parchment paper and bake at 350 degrees for about 20-25 minutes.

Remove and let cool, take care as when they are warm they will crumble. Let dry  so that the moisture is evaporated.  I like to chill them so that they stay fresh.

Simple as 1-2-3
ENJOY !