INGREDIENTS
- 1¼ cups flour
- ½ cup hazelnut flour
- 1¼ tsp. kosher salt
- ¾ tsp. freshly ground black pepper
- ¼ cup cold, unsalted butter, cut into small pieces
- 1½ cups small grated gruyere
- 1 egg, room temperature
- 2 Tbsp. heavy cream
- Flaky salt like Maldon, for topping
PREPARATION
• In a medium bowl, whisk together the flour, hazelnut flour, salt and pepper. With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal, then stir in the gruyere. Add the egg and cream and mix with a fork until ingredients are fully incorporated and the dough comes together.
• Divide dough in two. Using plastic wrap, form each half into a compact square log, about 5œ-inches long and 1œ inches wide. Freeze until thoroughly chilled, at least 45 minutes to 1 hour. The dough will keep in the freezer up to two months. If made in advance and frozen, allow the dough to thaw slightly before slicing.
• Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper.
• Using a sharp knife slice the dough into ¹?8-inch thick squares using even, downward pressure. Turn the log after each cut to keep its shape. If the dough breaks when sliced, let thaw slightly before continuing.
• Space the squares evenly on the parchment-lined baking sheets. Using a pastry brush, lightly brush each square with water and sprinkle with the flaky salt.
• Bake until crisp and golden around the edges, 12 minutes. Let cool completely on a wire rack.
This article appears in November 2020.