Sometimes when I go grocery shopping, I’ll pick up a completely random item, and then incorporate it into a recipe out find some other use for it… This hazelnut flour is one of those randoms that I bought a few weeks ago.
This recipe is a slightly modified version of Food & Wine’s homemade wheat crackers (by Susan Spungen). I didn’t have wheat flour, so I used almond/hazelnut flour, which gave them a great flavor! Never made crackers from scratch, but they turned out incredible and were quite easy!
You can leave these as a large sheet, or cut them with a pizza cutter before putting them into the oven — cookie cutters, whatever – get creative.
After we took them out of the oven, we topped them with finely shredded (use a zester!) Pecorino Romano cheese, red pepper, thyme, and rosemary. But feel free to top with whatever you want, or just stick with some sea salt! Enjoy!
Here’s the recipe:
- Preheat the oven to 400°. In a food processor, combine the flours, sugar and 1/2 teaspoon of salt and pulse for 15 seconds. Add the butter and pulse for another 15 seconds, until a coarse meal forms. Add 1/2 cup of milk and pulse until the dough just comes together, about 30 seconds; add the extra 1/4 cup of milk if necessary. Gather the dough into a ball and wrap in plastic. Refrigerate for 15 minutes.
- Line 2 baking sheets with parchment paper and divide the chilled dough into 4 even pieces. Dust a work surface and rolling pin with flour. Roll out 2 pieces of the dough as thinly as possible into 13-by-8-inch oblong rectangles. Transfer to the prepared baking sheets. Prick the dough all over with a fork. Brush lightly with some of the egg white and sprinkle with salt. Bake the crackers in the center of the oven for about 14 minutes, until golden brown and crisp; shift the sheets halfway through baking. Transfer the crackers to a rack and let cool for 15 minutes. Repeat with the remaining pieces of dough. Break the crackers into shards or serve whole.
I served these with a Warm Goat Cheese Dip, and it was the best dipper we had! :-)
Original Recipe from Food and Wine 2014 Cookbook (p 14)
- Preheat the oven to 400°. In a food processor, combine the flours, sugar and 1/2 teaspoon of salt and pulse for 15 seconds. Add the butter and pulse for another 15 seconds, until a coarse meal forms. Add 1/2 cup of milk and pulse until the dough just comes together, about 30 seconds; add the extra 1/4 cup of milk if necessary. Gather the dough into a ball and wrap in plastic. Refrigerate for 15 minutes.
- Line 2 baking sheets with parchment paper and divide the chilled dough into 4 even pieces. Dust a work surface and rolling pin with flour. Roll out 2 pieces of the dough as thinly as possible into 13-by-8-inch oblong rectangles. Transfer to the prepared baking sheets. Prick the dough all over with a fork. Brush lightly with some of the egg white and sprinkle with salt. Bake the crackers in the center of the oven for about 14 minutes, until golden brown and crisp; shift the sheets halfway through baking. Transfer the crackers to a rack and let cool for 15 minutes. Repeat with the remaining pieces of dough. Break the crackers into shards or serve whole.
- The crackers can be stored in an airtight container for up to 2 days.
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