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1
In a large mixing bowl, rub the flour and butter together until the mixture forms coarse crumbs.
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2
Add the cheese, hazelnuts, thyme, and 1/2 teaspoon of the salt.
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3
Blend well.
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4
Add the egg and blend it in with a fork.
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5
Once the egg is absorbed, knead the dough lightly until it comes together and forms a ball.
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6
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.
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7
Divide the dough into two balls, wrap in plastic and refrigerate for 30 minutes, or up to a day.
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8
(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).
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9
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
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10
Remove one ball of dough from the fridge.
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11
Roll it out thinly on a well-floured surface to form a rectangle approximately 6 by 8 inches and 1/6 inch thick.
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12
Beat the egg yolk with 1 tablespoon fresh water in a small bowl.
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13
Brush this mixture lightly over the rectangle of dough and sprinkle with 1/4 teaspoon salt.
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14
Turn the dough so the longest edge faces you.
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15
Use a sharp knife to divide it into vertical strips about 1/4 inch wide.
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16
Cut the rectangle in half horizontally so each strip is 3 inches long.
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17
Transfer the strips onto the prepared sheet, leaving 1/2 inch of space between them.
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18
Repeat with the second ball of dough.
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19
Bake for 13-16 minutes, until golden.
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20
Transfer to a rack to cool completely.
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21
They will keep for a week in an airtight container at room temperature.
