Gruyere and Hazelnut Squares
For a delicious make-ahead appetizer recipe, try these crackers from TV chef Nikki Elkins.
Photography: Rob Tannenbaum
The Martha Stewart Show
Yield Makes about 80 crackers
- 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)
- 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.
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