1 kg of potatoes
150 g of flour, and a little more for dusting
100 g of soft butter
80 g of crumbled gorgonzola
50 g of shelled walnuts, chopped
5 Italian Sottilette or thin slices of gruyere
1 egg, slightly beaten
Preheat the oven to 180 degree Celsius. Cook potatoes in boiling salted water for 15 to 20 minutes. Drain, peel and pass through a potato masher. Add flour and butter.
Work the mixture well and spread it out on a floured or glass surface until it's about 5 mm thick. Add the gorgonzola, the remaining butter and the nuts to a bowl.
Cut the dough into small triangles and cover half with slices of cheese. Brush with gorgonzola mixture, cover with another dough triangle and fold the ends.
Place the crackers on a tray and coat them with egg yolk. Bake 15 minutes, remove from over, coat them again and decorate them with walnuts. Bake 2 minutes and serve.