Hazelnut Crisps

Hazelnut Crisps
Originally uploaded by ChrissyJ.

Hazelnut Crisps
from Local Flavor by Deborah Madison

1 cup toasted hazelnuts
1 Tbsp sugar
½ cup unsalted butter
½ cup light brown sugar, packed
¼ tsp sea salt
1 tsp vanilla extract
1 egg yolk
1 ¼ cups all-purpose flour

Grind the hazelnuts in a food processor with the white sugar until fine, but leave a few chunks scattered throughout.

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

Roughly shape the dough into a log, wrap in wax paper or plastic wrap, then shape the log until it is about 1 ½ inches in diameter. Refrigerate for at least one hour, preferably longer.

Preheat the oven to 350 °F. Cut the log into ¼- to 1/3-inch thick slices and place on an ungreased baking sheet at least 2 inches apart. Bake until lightly browned on top, about 15 minutes. Cool on racks.

Makes 2 dozen (or more)