Source: Cookies at the Academy. California Culinary Academy
Makes 40 servings.
Preparation time: 3 hours
Tips: Try also unblanched almonds instead of nuts.
Ingredients
Preparation
1 1/4 cups flour
1 teaspoon cream tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
4 ounces butter or margarine (1/2 cup= 1 stick)
1/4 cup granulated sugar
1/2 cup dark brown sugar, firmly packed
1 teaspoon vanilla extract
2 whole eggs, separated
2 tablespoons milk
1 cup coarsely chopped unblanched hazelnuts
Vanilla Granulated Sugar, to sprinkle, see note (1)
1. In a bowl stir together flour, cream of tartar, baking soda, and salt to combine thoroughly; set aside.
2. In mixer bowl combine butter and sugars; beat until fluffy and well blended, then beat in vanilla. Add egg yolks, on at a time, beating well after each addition.
3. Add flour mixture alternately with milk, blending well after each addition. Stir in hazelnuts.
4. Divide dough in half; transfer each half to a sheet of waxed paper or plastic wrap. Using a spatula and the paper, shape each half into a 2-inch diameter log, then flatten each slightly. Wrap each log tightly. Refrigerate until firm- at least 2 hours, or overnight, or place in freezer for 30 to 45 minutes.
5. Preheat oven to 375 F degrees. Cut logs into 1/4-inch thick slices; arrange slices, 2 inches apart, on greased baking sheets (or Teflon sheets).
6. In a small bowl beat egg whites with 1 1/2 teaspoon water. Brush cookies with egg-white mixture, then sprinkle lightly with Vanilla Granulated Sugar.
7. Bake until cookies are golden brown, 10 to 12 minutes. Let cool for about 2 minutes on baking sheets, then remove to wire racks to cool completely.
NOTES : 1) Vanilla Granulated Sugar: In a tall jar, place a vanilla bean split in half lengthwise. Fill the jar with 1 to 2 cups granulated sugar and let stand for at least 24 hours for sugar to absorb vanilla flavor. Replenish sugar as you use it. Vanilla will continue to flavor sugar for up to a year. Stirring may dislodge some of the tiny seeds inside the split vanilla bean. They're a potent flavor as they become distributed throughout the sugar. If these tiny specs become too numerous, strain sugar through a fine sieve as you use it, returning the seeds to sugar jar.
Hazelnut Crisps “ Breton”
