Best Hazelnut Crackers Recipes

Hazelnut Biscuits (crackers) image

Provided by Stormy Stewart @karlyn255

Number Of Ingredients 1

- below

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 image

Yield Makes about 36 crackers

Number Of Ingredients 8

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.