Smoked Almond Cheddar Wafers

Steps

1. 1
   Grate 8 ounces of sharp cheddar cheese.
2. 2
   Place smoked almonds in a food processor and pulse until finely chopped with some texture remaining; be careful not to process into butter.
3. 3
   Add all-purpose flour, cornstarch, cayenne pepper, and salt; pulse to combine.
4. 4
   Add the grated cheddar cheese and pulse until incorporated.
5. 5
   Cube the cold butter and sprinkle over the cheese mixture; pulse until the mixture resembles coarse breadcrumbs.
6. 6
   While the processor is running, pour in the milk and pulse until the dough comes together in a ball.
7. 7
   Turn the dough out onto a floured surface and knead by hand until smooth and homogeneous, ensuring no dry spots or pockets of unmixed butter.
8. 8
   Roll the dough into a log approximately 2 inches thick, packing it gently together to prevent holes.
9. 9
   Pour poppy seeds (or sesame seeds) into a shallow dish; roll one dough log in the seeds, pressing gently to adhere. Wrap in parchment paper or plastic wrap.
10. 10
    Place the wrapped log in the freezer for at least 2 hours, or longer if making ahead; preheat oven to 350°F toward the end of chilling.
11. 11
    Remove the log from the freezer and trim any nubs. Using a sharp knife, slice into thin wafers about 1/8 inch thick, maintaining consistent thickness.
12. 12
    Optionally, pierce the center of each wafer with a fork for more even baking.
13. 13
    Place the slices on a baking sheet and bake at 350°F for 14 to 17 minutes until the bottoms are golden brown. Transfer immediately to a wire rack to cool and prevent sogginess.