Best Gorgonzola Wafers Recipes

GORGONZOLA AND PISTACHIO SHORTBREAD WAFERS

Steps:

• Cream the gorgonzola and butter.
• Combine the flour, cornstarch, salt and cayenne ~ add to the butter/cheese mixture until well combined.
• Add the pistachios and lemon zest.
• Shape the dough into a log, wrap in plastic wrap, and freeze for 1 hour.
• Preheat oven to 350°F.
• Slice about 1/4" thick and place about an inch apart, on a parchment lined baking sheet.
• Bake in a preheated 350F oven until they are light golden brown, about 8-14 minutes. (CHECK AT 10 MINUTES!).
• Cool on pan for about 10 minutes to firm up, remove and let cool completely on a wire rack.
• Note: The shortbread will be rather soft when removed from the oven, but will crisp as it cools.).
• Store in an air tight container.

GORGONZOLA WAFERS

Steps:

• Combine butter and cheese in a food processor or mixing bowl and blend until creamy.
• Add flour, pine nuts and salt.
• using palms, form into 2 1-1/2 inch diameter cylinders, wrap each cylinder in waxed paper or plastic wrap and chill over night, or until firm.
• Preheat oven to 375*F Slice chilled dough into rounds about 1/8 th inch thick.
• Place 2 inches apart on cold lightly greased baking sheets.
• Bake until golden brown, about 12 minutes.
• Remove right away and cool on wire racks.
• Store in airtight containers.

GORGONZOLA WAFERS

Steps:

• Combine cheese and butter in food processor until creamy. Add flour, nuts and salt, processing until blended Pour into 2 1/2 in diameter cylinders, and wrap in plastic wrap or waxed paper. Refrigerate several hours or overnight. Slice dough into 1/4" rounds and bake on lightly greased baking sheet at 375 degrees about 12 mins. Immediately remove from baking and cool. Store in air0tight container. Do not use double or triple cream blue cheese. Nashville Banner 1990