PORTO'S MILK AND BERRIES CAKE RECIPES

Steps:

• Place the flour, baking powder, salt, and cayenne into the bowl of a food processor and pulse two to three times.
• Add the butter cubes and pulse about 10 times, until the butter is about pea-sized.
• Add the shredded cheese and pecan meal, and pulse two to three times.
• add the egg and pulse until the dough just begins to come together.
• Turn the dough out onto your work surface and just knead it together with the heal of your hand until it comes together. Form it into a disk, wrap in plastic wrap, and chill it overnight.
• Heat your oven to 400 degrees F with a rack in the middle. Line three baking sheets with parchment paper (You can also re-use a lined baking sheet for the third batch as long at it has cooled).
• Roll out the dough, in batches, between two sheets of wax paper and cut the dough into rounds or squares and place them on the baking sheets about 1/2 inch apart.
• Whisk together the egg yolk, paprika, and water, and brush the tops of the cut dough with the mixture.
• Bake the crackers, one sheet at a time, for about 14 to 16 minutes. The center should be fully cooked.
• Let the crackers cool on the pan for about two minutes before moving them to a wire rack.