Hazelnut Thyme Matchsticks

Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini

• Ready In: 53 mins
• Yields: 80 crackers

Ingredients

• 1  cup flour
• 5  tablespoons butter
• 6  tablespoons parmesan cheese
• 3⁄4 cup hazelnuts
• 2  teaspoons thyme
• 1  teaspoon salt
• 1  egg
• 1  egg yolk

Directions

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