cracker - Crispity Hazelnut-Parmesan Cracker

By tinathorn

Ingredients

• 1 cup (112g) hazelnut flour
• 1/2 cup (50g) parmesan (reggiano) cheese, grated, densely packed
• 1 each (33g) egg white
• 2 each (6g) garlic cloves, minced
• 2 tsp (2g) fresh oregano (thyme, rosemary, sage and/or marjoram), rough chop
• salt, pepper and chili flakes, to taste

Preparation

Step 1

Preheat oven to 275 F.
Combine ingredients in a bowl, and mix until a ball of dough has formed.
Crumbled the dough evenly around a greased sheet of parchment paper or foil. Place another sheet above it, and roll out the dough so that the crumbles form a single thin sheet of dough. Remove the top sheet and play with the dough. It's pretty malleable, so if there are any cracks, you can just push the cracks together. I also pushed the edges in and together and broke off "dangleys" and pushed them into the main body of the dough. In the end, I had a nice rectangular sheet of dough.
Using a cutting/dividing device (pizza cutter, bench scraper, butter knife, etc.) cut through the dough to form 48 little rectangles. This isn't an exact science and you can adjust the shapes and sizes in any way you see fit. However, if you want precision, you can always measure the rectangle and do a little math. You can also use a ruler or some other straight guide, place it on the dough and run your cutting device along the guide. With math and a good guide, you can create a perfect batch of squares. I'm more rustic myself ... and wing it.
Place the parchment or foil on a cookie/thin baking tray.
Bake for roughly 45 minutes, but start checking at 30 minutes. It will crisp on the edges first. You are essentially looking to melt the cheese within the cracker, then remove the moisture. The cracker will darken and firm up. When the sheet is the same even slightly darker color, across the enter sheet (the edges and the center are all the same color), remove the sheet from the oven.
Let the sheet cool, then pick up the crackers and snap where the perforations were cut.