{"id":22999,"date":"2020-11-01T04:00:00","date_gmt":"2020-11-01T10:00:00","guid":{"rendered":"https:\/\/www.saucemagazine.com\/recipes\/hazelnut-gruyere-crackers-17365866\/"},"modified":"2025-04-20T09:02:17","modified_gmt":"2025-04-20T09:02:17","slug":"hazelnut-gruyere-crackers-17365866","status":"publish","type":"post","link":"https:\/\/www.saucemagazine.com\/recipes\/hazelnut-gruyere-crackers-17365866\/","title":{"rendered":"Hazelnut-Gruyere Crackers"},"content":{"rendered":"

INGREDIENTS<\/h2>
  • 1¼ cups flour<\/li>
  • ½ cup hazelnut flour<\/li>
  • 1¼ tsp. kosher salt<\/li>
  • ¾ tsp. freshly ground black pepper<\/li>
  • ¼ cup cold, unsalted butter, cut into small pieces<\/li>
  • 1½ cups small grated gruyere<\/li>
  • 1 egg, room temperature<\/li>
  • 2 Tbsp. heavy cream<\/li>
  • Flaky salt like Maldon, for topping<\/li><\/ul><\/div>

    PREPARATION<\/h2>

    • 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.<\/p>

    • 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. <\/span><\/p>

    • Preheat the oven to 375 degrees and line 2 baking sheets with parchment paper. <\/span><\/p>

    • Using a sharp knife slice the dough into ¹?<\/span>8<\/span>-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. <\/span><\/p>

    • 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.   <\/span><\/p>

    • Bake until crisp and golden around the edges, 12 minutes. Let cool completely on a wire rack.<\/p><\/div><\/div>","protected":false},"excerpt":{"rendered":"

    about 80 crackers<\/p>\n","protected":false},"author":378,"featured_media":23004,"comment_status":"close","ping_status":"closed","sticky":false,"template":"single-wide.php","format":"standard","meta":{"newspack_ads_suppress_ads":false,"newspack_popups_has_disabled_popups":false,"newspack_sponsor_sponsorship_scope":"","newspack_sponsor_native_byline_display":"inherit","newspack_sponsor_native_category_display":"inherit","newspack_sponsor_underwriter_style":"inherit","newspack_sponsor_underwriter_placement":"inherit","newspack_collection_is_cover_story":false,"newspack_collection_post_order":0,"_newspack_byline_active":false,"_newspack_byline":"","newspack_featured_image_position":"above","newspack_post_subtitle":"about 80 crackers","newspack_article_summary_title":"","newspack_article_summary":"","newspack_hide_updated_date":false,"newspack_show_updated_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[364,374,380,365,25],"tags":[],"newspack_collection_taxonomy":[4035],"newspack_collection_section":[],"newspack_spnsrs_tax":[],"coauthors":[1979],"class_list":["post-22999","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-baking","category-fast-and-easy","category-holidays","category-recipes","entry"],"yoast_head":"\nHazelnut-Gruyere Crackers<\/title>\n<meta name=\"description\" content=\"about 80 crackers\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.saucemagazine.com\/recipes\/hazelnut-gruyere-crackers-17365866\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta 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