These one-bite biscuits from pastry chef and cookbook author, Claudia Fleming, get big flavor from anchovies, gruyere and parmesan.
1/2 teaspoon crushed red pepper flakes1 1/2 cups plus 2 tablespoons all-purpose flour, plus more the counter3/4 cup grated gruyere cheese, plus more for sprinkling if desired1/2 teaspoon freshly ground black pepperMake the onions: In a skillet over medium-low heat, combine the onion, anchovies, oil, crushed red pepper flakes and salt. Cook, stirring occasionally and adjusting the heat as necessary, until the onions are soft and golden, 30 to 45 minutes.
Lightly flour a work surface, turn the dough out on it and shape it into an 8-inch square. If the dough is too dry to stay together, sprinkle it with more heavy cream, 1 tablespoon at a time, just until it holds its shape. Using a sharp knife or bench scraper, cut it into quarters. Stack one quarter on top of another so that you have two stacks. Push them close together; then, using a rolling pin, gently flatten and roll it out into a 1/2- to 3/4-inch-thick square.
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
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