Hazelnut Crackers Recipes

HAZELNUT CRACKERS

Hazelnut Crackers image

These crackers are wonderful with figs and a big hunk of Stilton

Yield Makes about 36 crackers

Number Of Ingredients 8

Ingredients

1 cup hazelnuts (about 4 1/2 ounces), toasted lightly and skinned
1 cup all-purpose 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, beaten lightly
3 tablespoons heavy cream

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.

GRUYERE AND HAZELNUT SQUARES

Gruyere and Hazelnut Squares image

For a delicious make-ahead appetizer recipe, try these crackers from TV chef Nikki Elkins.

Provided by Martha Stewart

Yield Makes about 80 crackers

Number Of Ingredients 9

Ingredients

1 1/4 cups all-purpose flour
1/2 cup hazelnut flour
1 1/4 teaspoons coarse salt
3/4 teaspoon freshly ground black pepper
1 1/2 cups grated Gruyere cheese (grated using the small holes of a box grater)
1/4 cup unsalted butter, cold, cut into small pieces
1 large egg, room temperature
2 tablespoons heavy cream
Maldon sea salt, for garnish (optional)

Steps:

Place flours, salt, and pepper in the bowl of a food processor; pulse to combine. Add cheese and butter; pulse until blended. Add egg and cream; process until ingredients are moist and well combined but a dough will not form around the blade, 15 to 20 seconds.
Place a piece of plastic wrap on work surface. Turn dough out onto plastic wrap; press together until it forms a cohesive dough. Divide dough into 2 equal pieces. Using the plastic wrap to assist you, form each piece of dough into two square 5 1/2-inch-by-1 1/2-inch logs. Rewrap each log separately, twisting ends to flatten. Transfer logs to freezer until chilled, 45 minutes to 1 hour.
Preheat oven to 375 degrees with a rack set in center. Line baking sheets with parchment paper; set aside.
Using a sharp knife with a thin blade, slice dough crosswise into 1/8-inch-thick squares, turning log after each cut to help maintain shape. Transfer squares to prepared baking sheets. Using a pastry brush, lightly brush each square with water and sprinkle with sea salt, if desired.
Transfer baking sheets to oven. Bake until crisp and golden around the edges, about 12 minutes. Transfer crackers to a wire rack to cool.

HAZELNUT CRUNCHERS

Hazelnut Crunchers image

Ruth Sayles of Pendleton, Oregon reveals, "I often make ice cream sandwiches using these yummy cookies."

Provided by Taste of Home

Categories Desserts

Time 25m

Yield about 2 dozen.

Number Of Ingredients 10

Ingredients

1/2 cup butter, softened
1/2 cup packed dark brown sugar
1/3 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
Pinch salt
1 cup vanilla or white chips
1 cup chopped hazelnuts or filberts, toasted

Steps:

In a large bowl, cream butter and sugars. Add egg and vanilla; mix well. Combine dry ingredients; add to creamed mixture and mix well. Stir in chips and nuts. Shape into 1-1/2-in. balls; place on greased baking sheets. Flatten to 1/2-in. thickness with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until lightly browned. Remove to a wire rack to cool.

Nutrition Facts : Calories 309 calories, Fat 18g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 164mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

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