- Level: Intermediate
- Total: 1 hr 15 min
- Active: 35 min
- Yield: about 3 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 69
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 37 mg
- Sodium
- 58 mg
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 35 min
- Yield: about 3 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 69
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 37 mg
- Sodium
- 58 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Add the milk, butter and salt to a medium saucepan and bring to a boil over medium heat. Add the all-purpose flour and almond flour; stir vigorously using a heat-proof spatula. Cook, stirring constantly, until a dense dough that pulls away from the side of the pot forms, about 3 minutes.
- Transfer the dough to a stand mixer fitted with the paddle attachment and run briefly to cool a bit. Add 1 egg at a time, making sure the egg is fully incorporated before adding the next. Add the Gruyere, pepper and thyme; mix until just combined.
- Using a 1-tablespoon scoop, drop the dough onto a parchment-lined cookie sheet. Top with a sprinkle of cheese. Bake until puffed up and browned in color, 30 to 40 minutes.
