Rosemary cocktail cookies

300 g almonds, peeled, roasted (160°C, 16 min) and coarsely chopped

500 g butter

200 g Parmesan, grinded

100 g Gruyère, grinded (this helps to make the cookies a bit firmer, less powdery)

600 g wheat flour 550

2 cups rosemary leaves, washed and chopped (original: thyme)

5 tea spoons sea salt

Almonds, roasted, for decorating


Knead the ingredients (except the salt) together by hand. Add the salt in the end. Form a roll and cut off slices (this works better if the dough is chilled). Put a roasted nut (160°C, 16 min) on each cookie (this works better if the dough has room temperature). Put the cookies on a baking tin (use baking paper). Bake them at 160°C for 16 minutes.
Some suggest to leave the cookies at room temperature for an hour for the flour to soak and then half an hour in the fridge so that the cookies bake from the outside to the inside and turn out firmer and less crumbly.