Crunchy Delicious Hazelnut Sticks

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There are biscuits you bake to show people (pretty ones, rich ones, ohhhh~ in love nami vibes) the biscuits that you take and impress someone. These Crunchy Hazelnut Sticks definitely aren’t the type of biscuits in question these are the ones that you decide to pack away in a jar and share with your best friend, over coffee and much banter.             Those nuts crunchy hazelnuts, toasted to perfection (kind of caramelly and finely chopped) this thing is amazing, I can easily picture them going quick over gossip with friends If you wanted to make these Crunchy Hazelnut Sticks prettier looking you could do so with a little drizzle of chocolate or a dunk in Nutella and some nonpareils. Before gussying them up try them as they are just so you can truly appreciate just how something so simple can be so good.

Added perks? Great hazelnut taste without peeling and toasting hazelnuts AND they are eggless for those avoiding eggs.These babies are from Alice Medrich’s book Chewy Gooey Crispy Crunchy and so far most of the things that I have tried from this book have turned out well including these.    Recipe note : original called for 2 tbsp water but that just never seems to be enough to me. If the pressing and cutting is too fiddly for you then instead just press dough into a disc, wrap and refrigerate for about an hour such. Roll out between two sheets of waxpaper and then use that to cut whatever shape you want. Pizza cutter is OK for this, and you want small shapes. I too have cut out circles but take care in removing them from the circle on your paper..

Crunchy Hazelnut Sticks
Makes 3 to 4 dozen 4-5 inch sticks

⅔ cup (3.33 oz) raw hazelnuts
1 ¼ cup flour
½ cup plus 1 ½ tbsp sugar
Slightly rounded ¼ tsp salt
6 tbsp cold unsalted butter
1 tsp pure vanilla extract
2-3 tbsp cold water (start w 2, I usually need 3)IMG_8773

Line a loaf pan with foil and set aside. You will also need parchment lined baking sheets, but later.

Finely chop your hazelnuts. I bought the flaked kind so this was pretty quick for me.

Whisk together the dry ingredients and cube your cold butter. Now cut the butter into the flour with a pastry blender or two knives until the butter is reduced to small pieces.

IMG_8803 With the fingertips of both hands lightly toss and rub the mixture together until it resembles coarse meal. Combine the vanilla and water in a small cup. Stir the flour and butter mix with a fork while drizzling the vanilla water into the bowl. Continue to toss and stir lightly with the fork or your fingers until the dry ingredients are slightly damp. The dough should remain crumbly and stick together only when pinched.IMG_8808

Dump the mixture into the lined loaf and spread it evenly, pressing firmly to to make a compact layer. Wrap the dough and refrigerate at least two hours or overnight. IMG_8808 IMG_8830

When you are ready to bake these Crunchy Hazelnut Sticks preheat your oven to 350 and line your baking sheet with parchment paper .Now  Unwrap the dough and transfer it to a cutting board. Then Use a sharp knife to slice the dough crosswise into ¼ inch or thinner slices. Carefully transfer them to a baking sheet. you have to Bake for 12-18 minutes until the cookies are golden with golden brown edges. Wait two minutes before transferring the cookies to a wire rack to cool.

Crunchy Hazelnut Sticks

Ingredients

  • ⅔ cup 3.33 oz raw hazelnuts
  • 1 ¼ cup flour
  • ½ cup plus 1 ½ tbsp sugar
  • Slightly rounded ¼ tsp salt
  • 6 tbsp cold unsalted butter
  • 1 tsp pure vanilla extr act
  • 2-3 tbsp cold water start w 2, I usually need 3

Instructions

  • Line a loaf pan with foil and set aside. You will also need parchment lined baking sheets, but later.
  • Finely chop your hazelnuts
  • Whisk together the dry ingredients and cube your cold butter.
  • Cut the butter into the flour with a pastry blender or two knives until the butter is reduced to small pieces.
  • Combine the vanilla and water in a small cup.
  • Stir the flour and butter mix with a fork while drizzling the vanilla water into the bowl.
  • Continue to toss and stir lightly with the fork or your fingers until the dry ingredients are slightly damp. The dough should remain crumbly and stick together only when pinched.
  • Press the dough in an even layer into the prepped loaf tin.
  • Wrap the dough and refrigerate at least two hours or overnight.
  • When you’re ready to bake preheat your oven to 350 and line your baking sheet with parchment paper.
  • Unwrap and transfer the dough to a cutting board.
  • Use a sharp knife to slice the dough crosswise into ¼ inch or thinner slices. Carefully transfer them to a baking sheet.
  • Bake for 12-18 minutes until the cookies are golden with golden brown edges. Wait two minutes before transferring the cookies to a wire rack to cool.
  • They are crunchiest once thoroughly cooled and keep well for several days.

Notes

You can drizzle these with chocolate or dunk one end into some melted chocolate for prettier presetation. Coarse sea salt also adds a wonderful note.