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| Hazelnut Crackers |
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| These crackers are wonderful with figs and a big hunk of Stilton Ingredients 1 cup hazelnuts, toasted and skinned 1 cup flour 1/3 cup freshly grated Parmesan 1 1/2 teaspoons salt 1 1/2 teaspoons sugar 5 tablespoons cold unsalted butter, cut into pieces 1 large egg, lightly beaten 3 tablespoons heavy cream superfine salt Method In a food processor, grind nuts until the turn into nut butter. In a bowl, whisk together flour, Parmesan, salt and sugar. With a pastry blender or fingertips, blend in butter until mixture resembles coarse meal. Stir in nut butter, egg and cream until mixture just forms a dough [dough will be sticky]. On a lightly floured work surface with floured hands knead dough until just smooth. Divide dough in half and divide each half into a 9 inch by 1 1/2 inch log. Freeze logs, wrapped separately in wax paper, until firm, at least 1 hour and up to 2 days. Bring dough to room temperature 15 minutes before proceeding to facilitate slicing. Heat oven to 400° Cut logs diagonally into 1/3 inch thick slices. Arrange slices 1/2 inch apart on 2 baking sheets and bake in batches in middle of oven 12 minutes, or until undersides are just golden brown. Carefully turn crackers over with a thin- lipped metal spatula and bake about 2 minutes more, or until undersides are just golden brown. Transfer crackers carefully with spatula to rack [crackers will crisp as they cool] and sprinkle lightly with salt. |