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

Makes about 36 crackers.

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

    DIRECTIONS

    In a food processor grind nuts until they turn into a nut butter.


    In a bowl whisk together flour, Parmesan, salt, and sugar. With s 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 lightlyfloured 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 12minutes, 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.