Hazelnut Biscuits Crackers Recipes
HAZELNUT BISCUITS (CRACKERS)
MY thought is these originated in England as they are the ones who usually call crackers "Biscuits"
Provided by Stormy Stewart @karlyn255
Categories Biscuits
Number Of Ingredients 1
Steps:
- half pound hazelnuts, two ounces each of powdered sugar and unbleached or whole wheat flour, three eggs, juice of one lemon, rind of one lemon, one teaspoon honey.
- Grind the hazelnuts to a fine four in a blender, food processor, or clean coffee mill. Combine with the sugar, mixing well until a paste is formed. Then stir in the flour, again mixing very well. Beat the eggs; add lemon juice and rind, then beat the honey into the mixture. Fold all ingredients together into one solid mass. Take teaspoon quantities of the mixture and drop onto a baking sheet greased with butter. or Roll out and cut into a cracker shape Bake in a slow oven (350 degreesF) until the biscuits are hard and crisp.
HAZELNUT CRACKERS
These crackers are wonderful with figs and a big hunk of Stilton
Yield Makes about 36 crackers
Number Of Ingredients 8
Steps:
- In a food processor grind nuts until they turn into a 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 form each half into a 9-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 cool room temperature 15 minutes before proceeding to facilitate slicing.
- Preheat oven to 400°F.
- 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 metal spatula and bake about 2 minutes more, or until undersides are just golden brown. Transfer crackers carefully with spatula to a rack (crackers will crisp as they cool) and sprinkle lightly with salt.
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