Quick Savory Rosemary Bread Balls

Instructions

1. Preheat oven to 190 C.
2. Place the nuts on a baking sheet and roast them, tossing occasionally until fragrant. (about 7 minutes). Set aside to cool. Leave the oven on.
3. In a small saucepan combine the oil and rosemary. Cover and heat over low heat until the oil is fragrant. (about 2 minutes). Set aside.
4. Chop the nuts medium fine and transfer to a bowl. Stir in 2 cups of the flour, the cheese, cornmeal, sugar, baking powder, soda, salt and red pepper.
5. In a small bowl beat the eggs lightly with the yogurt, whiskey and reserved rosemary oil. Make a well in the center of the flour mixture and pour in the egg mixture. With a fork stir the mixture until a coarse dough forms. Using your hands knead the dough until almost uniform.
6. Divide the dough in 2 parts. Cover one of them with plastic foil.
7. Using small amount of flour to keep the dough from sticking to a work surface, roll the remaining piece of dough into a dough 4 sm square. with 0.5 - 1 cm width. Use a biscuit cutter to cut balls and transfer on a baking sheet. Use 2 sheets.
8. Bake for 20 minutes or until browned. Cool for 2 minutes.

• Servings : 21
• Ready in : 30 Minutes
• Course : Main courses
• Recipe Type : Biscuits, Breads, Breakfast, Finger foods, Snack
• Ingredient : All-purpose flour, Baking powder, Baking soda, Cornflour, Eggs, Olive oil, Parmesan cheese, Red pepper, Red pepper flakes, Rosemary fresh, Salt, Sugar, Walnuts, Whiskey, Whole wheat flour, Yogurt