3⁄4 cup plus 1 tablespoon(116 g) all-purpose flour
1⁄4 cup(18 g) almond flour or meal*
1⁄2teaspoonkosher salt
1⁄2 teaspoonpaprika
1⁄4teaspoonbaking powder
8tablespoons1 stick (113 g) unsalted butter, at room temperature
8ounces(225 g) Cheddar cheese, preferably sharp, grated with the medium holes of a box grater
Instructions
In a medium bowl, whisk together both flours, the salt, paprika, and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, 2 to 3 minutes. Turn the speed to low and add the cheese in handfuls, beating a few times after each addition, until it’s all thoroughly mixed in, about 3 minutes, stopping to scrape down the sides of the bowl with a rubber spatula as needed. With the mixer on low speed, gradually add the flour mixture until incorporated. The dough will be stiff, so let the mixer use its muscle to get the job done. If it is still crumbly, press the dough into the base of the bowl with your hands to help it come together.
Lay a sheet of parchment paper on a work surface. Scrape the dough onto the paper and form into a log about 12 inches long. Wrap the log snugly in the paper, twisting the ends tightly. (If you don’t have parchment paper, wrap the log in plastic wrap.) Refrigerate for at least 2 hours or up to overnight.
Preheat the oven to 375°F. Unwrap the dough and use the parchment paper to line a half-sheet pan. Line another half-sheet pan with parchment paper. (If not using parchment paper, lightly oil the pans.) Slice the dough crosswise into 24 coins just under ½ inch thick and divide between the pans, spacing the coins about 2 inches apart.
Bake the dough, rotating the pans halfway through, until the shortbread are golden brown along the edges, 14 to 16 minutes. Let cool completely on the pans. The shortbread can be stored in an airtight container at room temperature for up to 2 weeks.
Notes
*If you don’t have almond flour, use an additional 11⁄2 tablespoons all-purpose flour.