Hazelnut Crackers

1. 1

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

2. 2

   In a bowl whisk together flour, Parmesan, salt, and sugar.

3. 3

   With a pastry blender or fingertips blend in butter until mixture resembles coarse meal.

4. 4

   Stir in nut butter, egg, and cream until mixture just forms a dough (dough will be sticky).

5. 5

   On a lightly floured work surface with floured hands knead dough until just smooth.

6. 6

   Divide dough in half and form each half into a 9-by-1 1/2 inch log.

7. 7

   Freeze logs, wrapped separately in wax paper, until firm, at least 1 hour, and up to 2 days.

8. 8

   Bring dough to cool room temperature 15 minutes before proceeding to facilitate slicing.

9. 9

   Preheat oven to 400F.

10. 10

    Cut logs diagonally into 1/3-inch-thick slices.

11. 11

    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.

12. 12

    Carefully turn crackers over with a metal spatula and bake about 2 minutes more, or until undersides are just golden brown.

13. 13

    Transfer crackers carefully with spatula to a rack (crackers will crisp as they cool) and sprinkle lightly with salt.

No additional tips available.