1 cup walnuts, toasted*
2 cups King Arthur Unbleached All-Purpose Flour
1 cup unsalted butter, cut up
4 oz. crumbled blue cheese
1/4 teaspoon pepper
Salt
1. Pulse walnuts in food processor 6 times. (They should be chopped, not ground.) Add all remaining ingredients except salt; process 6 seconds or until dough forms.
2. Divide dough in half; place each half on large sheet of parchment paper. Holding long edges of paper and using dough scraper or small baking sheet, push dough back and away from your body to create log 1 1/2 inches in diameter. Wrap in parchment; roll back and forth on counter to even out shape. Twist ends of parchment to seal; refrigerate 8 hours. (Logs can be made to this point 3 days ahead and refrigerated or 2 months ahead and frozen.)
3. Heat oven to 350°F. Working with 1 dough log at a time, cut log crosswise into 1/4-inch-thick slices with sharp knife; place on parchment paper-lined baking sheet.
4. Bake 10 to 13 minutes or until pale golden brown and crisp. Cool on baking sheet on wire rack a few minutes. Remove from baking sheet; sprinkle with salt. Serve warm or at room temperature.
TIP *To toast walnuts, place on baking sheet; bake at 350°F. for 6 to 8 minutes or until pale brown and fragrant. Cool.