- 80
Ingredients
- Makes about 80 crackers
- 1/2 cup hazelnut flour
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 cup unsalted butter, cold, cut into small pieces
- 1 1/2 cups gruyere cheese, grated with the small holes of a box grater
- 1 large egg, room temperature
- 2 tablespoons heavy cream
- Maldon salt, for sprinkling
Preparation
Step 1
In a food processor fitted with the metal blade, pulse flours, salt, and pepper. Add butter and gruyere cheese; pulse until fully blended. Add egg and cream and blend for about 20 seconds, until ingredients are fully mixed and evenly moist.
Divide dough in two. Using plastic wrap to assist you, form each half into a compact square log, about 5 1/2 inches long and 1 1/2 inches wide. Place logs in the freezer for 45 minutes to an hour, or until thoroughly chilled. You can leave logs in freezer for up to two months. Thaw slightly before slicing. If dough breaks when sliced, it's too cold.
Using a sharp knife and even, downward pressure, slice dough into squares, about 1/8 inch thick. Turn the log one quarter after each cut to keep its shape. Place squares on a parchment-lined baking sheet. Using a pastry brush, lightly brush each square with water and sprinkle with maldon salt.
Bake at 375 degrees for 12 minutes, until crisp and golden around the edges. Let cool completely on a wire rack. Serve with cheese and white wine.
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