Hazelnut Thyme Matchsticks

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

flour, butter, parmesan cheese, hazelnuts, thyme, salt, egg, egg yolk

Taken from www.food.com/recipe/hazelnut-thyme-matchsticks-431433 (may not work)

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