Cheese Balls Rolled in Almonds

I have been in a crazy mood of cooking and baking for the past month. Some I took their photos of... some I just missed doing that. Basically if I cook in the evening, as soon as I am done cooking, I just can't wait to eat it. Except it is something you can eat even when it's cold, like cookies! Also, I have had this strange urge to keep eating cheesy stuff. And the result is I have baked three kinds of cheese cookies from different recipes in the past 2 weeks. THAT I find very peculiar. Definitely out of habit for me.

But then, take a look at the bright sides: I get to eat the cheese cookies I've been longing for and I get to blog about them here!

The cheese cookies I am talking about now are covered by almond pieces. I have to admit that I didn't see the picture well. The recipe calls for crushed almond pieces without skin, but I bought the ones WITH skin.

And then I was too impatient to cut them into very thin slices. That made two third of the cookies were covered by almonds (rather chunky almonds, I must say), and the rest was bare. Both tasted lovely. Vincent loved the ones with the chunky almonds. Me, I preferred the bare cheese cookies. I got to taste the cheese more, unobstructed by the almonds.

Check out this Cheese Balls with Almonds recipe, adapted from "Kue Kering Keju" cookbook by Cucu Cahyana & Yeni Ismayani.

Ingredients:

• 150 gr margarine
• 250 gr butter
• 500 gr flour
• 50 gr corn starch
• 125 gr cheddar cheese, grated
• 1 egg yolk, beat lightly
• 100 gr almond slices, cut roughly

Instructions:

1. Whisk margarine, butter and cheese until they are soft.
2. Put in the flour and the corn starch and mix until they are well-combined.
3. Preheat oven to 130°C and grease your baking pans with butter and/or line them with parchment paper.
4. Make little balls (as big as marbles), dip in the yolk and roll them onto the almonds.
5. Bake for 40 minutes.

My cookies took longer to bake. Perhaps because I made bigger balls (I told you I was impatient). So, I suggest that you take one of the cheese balls as the first batch is done, slice it open and see if the middle of the ball is completely dry and baked. If it is not, put the pan back in and wait a little longer.

You should try this recipe. I love this one the most compared to the other two I made.

Tip:

The better quality of the cheese and the butter you use, the better it tastes.

Happy Baking!!!!