Roquefort and walnut biscuits from A Table in the Tarn: Living, Eating and Cooking in South-west Fra
Our most elegant appetizer - crisp, light and delectable. Once baked, you can keep the biscuits for a week or so in a plastic box. Sandwich them up to two hours before serving.
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Ingredients
- 40-50 walnut halves
- 1 egg yolk, plus a little beaten egg to glaze
- small Boursin cheese flavoured with pepper, or 50 g mascarpone blended with 50 g Roquefort and ground black pepper
- 120 g cold unsalted butter, cut in pieces
- 120 g Roquefort cheese
- 150 g plain flour
- pinch of cayenne
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