The Catalan TableIngredients
Servings:
4
Ingredients
- 300 graw whole hazelnuts (D.O. Reus)
- 200 gsugar
- 200 gflour
- 1 copetaanise (or about 8 grams of star anise)
- 1 teaspoonground cinnamon
- 1 teaspooninstant yeast
- milk (depends on the consistency)
Nutritional Information
Per Serving (Approx.)
Calories
938 kcal
Protein
21 g
Fat
50 g
Carbohydrates
115 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation
- Half an hour before baking, preheat the oven to 180 ºC.
- In a large bowl, mix the whole hazelnuts, sugar, sifted flour, teaspoon of instant yeast, and the glass of Danish liqueur.
- While stirring, gradually add the milk until you achieve a dough with a texture that is not too homogeneous (the whole hazelnuts should be noticeable).
- Once the desired texture is achieved, compact the dough by forming a log and then flatten it with your hands until you get a rectangular shape approximately half a centimeter thick.
- Place the dough in the refrigerator to chill for at least 30 minutes.
- Preheat the oven to 180 ºC for an additional 20 minutes.
- Once the dough has solidified, slice it into pieces approximately one centimeter thick.
- Bake the slices at 180 ºC for 20 minutes or until they are well-cooked and golden.
- Let them cool on a wire rack so they do not retain moisture.
Recommendations & Tricks
- Toast the hazelnuts before using them to enhance their flavor. You can do this by placing them in the oven for about 8-10 minutes at 180 °C until they are slightly golden.
- If using star anise instead of anise, crush it with a mortar to release its essential oils before adding it to the mixture.
- Store the crackers in an airtight container to keep them fresh and crispy for longer, thus preventing them from absorbing moisture from the environment.