Gruyere And Hazelnut Squares Recipes

GRUYERE AND HAZELNUT SQUARES

Steps:

• Place flours, salt, and pepper in the bowl of a food processor; pulse to combine. Add cheese and butter; pulse until blended. Add egg and cream; process until ingredients are moist and well combined but a dough will not form around the blade, 15 to 20 seconds.
• Place a piece of plastic wrap on work surface. Turn dough out onto plastic wrap; press together until it forms a cohesive dough. Divide dough into 2 equal pieces. Using the plastic wrap to assist you, form each piece of dough into two square 5 1/2-inch-by-1 1/2-inch logs. Rewrap each log separately, twisting ends to flatten. Transfer logs to freezer until chilled, 45 minutes to 1 hour.
• Preheat oven to 375 degrees with a rack set in center. Line baking sheets with parchment paper; set aside.
• Using a sharp knife with a thin blade, slice dough crosswise into 1/8-inch-thick squares, turning log after each cut to help maintain shape. Transfer squares to prepared baking sheets. Using a pastry brush, lightly brush each square with water and sprinkle with sea salt, if desired.
• Transfer baking sheets to oven. Bake until crisp and golden around the edges, about 12 minutes. Transfer crackers to a wire rack to cool.

GLAZED HAZELNUT SQUARES

Steps:

• Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment, and spread hazelnuts in a single layer on top. Toast until golden and aromatic, 8 to 12 minutes. Shake the pan halfway through baking to make sure the nuts toast evenly. Transfer to a wire rack to cool. Place 1 1/2 cups hazelnuts in the bowl of a food processor, and pulse until finely ground; reserve. Roughly chop the remaining 1/2 cup nuts, and set aside.
• Grease a 9-by-9-inch cake pan with margarine, and line with parchment paper. Grease the parchment, and dust with matzo meal. Whisk together the ground hazelnuts and 1/2 cup matzo meal, and set aside.
• In the detached bowl of an electric mixer, whisk egg yolks, whole eggs, and 1 cup sugar over a pan of simmering water until warm to the touch. Transfer mixture to the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until mixture is thick, light in color, and leaves a ribbonlike trail on the surface for 3 seconds when you raise the whisk. Fold in matzo-meal mixture. Fold in melted margarine.
• Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester inserted into the middle comes out clean, about 40 minutes. Transfer to a wire rack to cool completely, about 40 minutes.
• Invert pan, and turn out cake on wire rack so bottom of cake faces up. Set rack on a rimmed baking sheet.
• Spread remaining 1 cup sugar on the bottom of a 10 1/2-inch skillet. In a small bowl, whisk together orange juice and potato starch; set aside. Place skillet over medium-high heat. Without stirring, let sugar begin to melt. When sugar begins to turn golden around edges of pan, about 4 minutes, reduce heat to medium; stir melted and unmelted sugar together. Continue stirring until all sugar has melted and is clear and golden, about 1 minute. Stir in orange-juice mixture; cook, stirring, 1 minute.
• Remove skillet from heat, and stir in the chopped hazelnuts. Pour the glaze over top of cake, and spread the nuts evenly with the spatula. Let cool. Cut into 3-inch squares, and serve.