Preparation

• Combine the flour, cheese, salt, and cayenne in a food processor. Process until just blended. Add the butter pieces and pulse until the dough resembles coarse crumbs. Stir the yolk and water together with a fork and drizzle over the mixture. Pulse until the dough begins to form small moist crumbs. Add the chopped nuts and pulse briefly until the crumbs begin to come together.
• 将潮湿的面包屑堆放在未膨胀的工作表面上。用您的手脚跟，推开并轻轻将碎屑涂抹在您身上，直到它们开始凝聚在凝聚力的面团中。使用糕点刮刀或金属刮刀，将面团的一个边缘抬起并折叠到中心（面团仍然很粗糙，所以不要期望整洁，光滑的褶皱）。重复相反的边缘，就像折叠字母一样。转动面团45度。给面团另一个涂抹，并将其塑造成直径为1-1/4英寸的14英寸原木。用塑料包裹并冷藏直至牢固，大约4小时或最多两天。

  

• Heat the oven to 375°F. Line two large baking sheets with parchment. Using a thin, sharp knife, cut the log into scant 1/4-inch slices. Arrange about 1/2 inch apart on the prepared sheets. Bake until medium to deep golden around the edges, 15 to 20 minutes, rotating the sheets as needed for even baking. If you like, sprinkle the crackers with a little kosher salt just as the baking sheets come out of the oven. Set the sheets on racks to cool. When the coins are completely cool, store them in an airtight container.

Make Ahead Tips

The rolled log of dough may be frozen for up to a month and then thawed for about an hour on the counter or in the refrigerator overnight. Or bake the coins ahead, wrap short stacks in plastic, pack the stacks in plastic containers, and stash them in the freezer. Thaw at room temperature (or put the frozen coins right in the oven) and warm them for a few minutes at 325°F to refresh them.