Saturday, July 4, 2009

Rustic Hazelnut Crackers (SCD)

I use some star and flower shaped tube pans I've had for years, but small loaf pans will work fine.
First prepare the Rustic Hazelnut Bread Recipe. When baked, remove from pan and cool completely. Chill in refrigerator overnight. The next day, slice and thin as you can and place on a baking sheet. Brush with olive oil. Sprinkle with Sea Salt and any spice you think might go well. I use a little Basil. Place in a 250 degree oven. Bake one hour and see if they are how you like them (it usually takes me about 2 hours to get mine done). This will keep a week in a cookie jar, possible longer but ours get eaten by then.

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