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“Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini”
READY IN:
53mins
YIELD:
80 crackers
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl, rub the flour and butter together until the mixture forms coarse crumbs. Add the cheese, hazelnuts, thyme, and 1/2 teaspoon of the salt. Blend well. Add the egg and blend it in with a fork. Once the egg is absorbed, knead the dough lightly until it comes together and forms a ball. It should be smooth enough to be rolled out: if it is too dry, add a little cold water, teaspoon by teaspoon, until it reaches the desired consistency.
  2. Divide the dough into two balls, wrap in plastic and refrigerate for 30 minutes, or up to a day. (If you refrigerate it for more than 2 hours, remove it from the fridge about 15 minutes before you use it, or it will be too hard to work with).
  3. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  4. Remove one ball of dough from the fridge. Roll it out thinly on a well-floured surface to form a rectangle approximately 6 by 8 inches and 1/6 inch thick. Beat the egg yolk with 1 tablespoon fresh water in a small bowl. Brush this mixture lightly over the rectangle of dough and sprinkle with 1/4 teaspoon salt.
  5. Turn the dough so the longest edge faces you. Use a sharp knife to divide it into vertical strips about 1/4 inch wide. Cut the rectangle in half horizontally so each strip is 3 inches long. Transfer the strips onto the prepared sheet, leaving 1/2 inch of space between them. Repeat with the second ball of dough.
  6. Bake for 13-16 minutes, until golden. Transfer to a rack to cool completely. They will keep for a week in an airtight container at room temperature.

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