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Hazelnut crisps

Time Active work time: 30 minutes Total preparation time: 45 minutes plus 1 hour chilling
Yields Makes about 27 crisps
Hazelnut crisps
(Los Angeles Times)
1

Grind or pulse the hazelnuts with the granulated sugar in a food processor until fine, but with a few chunks scattered throughout.

2

Cream the butter and brown sugar with the salt until light and fluffy, then stir in the vanilla and egg yolk. Stir in the hazelnuts and the flour.

3

Shape the dough into a rough log, wrap it in wax paper or plastic wrap, then run the dough between your thumb and forefinger to force it into a cylinder about 1 1/2 inches in diameter. Keep it round, or square the sides. Refrigerate the dough until firm, at least 1 hour, preferably longer.

4

Heat the oven to 350 degrees.

5

Cut the log into 1/3- to 1/4-inch thick slices and place them on 2 baking sheets, leaving at least 2 inches between each piece. Bake until lightly browned on top, about 15 minutes. Remove the crisps to a rack to cool; they’ll get crispier.


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