By Leslie Brenner
Tender and buttery as shortbread cookies, but savory, cheesy and rolled in cracked pepper, these “cheese coins” are the brainchild of Nancy Silverton. I found the recipe in her new cookbook, The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Muffins and Pies That Will Change Yours.
Technically, the coins are probably cookies, and yes, I do feel the recipe has changed my life. Meaningfully. Aperitivo hour will never be the same — especially if it involves white wine.
They’re not hard to make if you don’t mind grating cheese; you’ll need Pecorino Romano, Parmigiano-Reggiano and white cheddar. Pulse flour in the food processor with cold butter, along with quick-to-make confit garlic cloves and garlic oil. Add the cheeses and crème fraîche, smoosh with your hands and a dough comes together. Roll into a log, chill, brush with garlic oil, roll in cracked pepper, slice and bake.
What could be more rewarding? Who needs spaghetti?
The recipe makes two logs. The cookbook says they each make a dozen coins, but in fact each makes two dozen. For me that meant one for slicing and baking right away, and another for stowing in the freezer. Just the thing for a rainy or snowy day.
Aperitivo lovers, you’re in for a treat.
RECIPE: Cacio e Pepe Cheese Coins