These rich crackers were a great favorite with my chief recipe tester, Rebecca Gagnon; she liked them so much that she continued to “test” them even after we were both happy with the recipe!
The secret to their ultra-nutty, rich flavor is in the browned butter. Cooking butter until the milk solids turn brown transforms butter into a sweet, nutty-tasting liquid fat, a perfect accompaniment to the hazelnuts in these gluten-free hazelnut crackers.
Try them topped with crumbles of salty blue cheese, such as Spanish Valdeón, and a whisper-thin slice of ripe pear or a dab of Figgy Bourbon Conserve.
|2¼||cups (295 grams) hazelnuts|
|3||Tbsp. unsalted butter|
|1||tsp. fine sea salt|
Cracker Tip: Don’t panic if you spy a layer of white foam forming on the crackers as they bake — this is from the natural fats in the hazelnuts heating up. The foam will settle back into the crackers as they finish baking.
This content is from the book Crackers & Dips by Ivy Manning.
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