Hazelnut crackers

I created these crackers to go with quince paste and Spanish cheese.

HAZELNUT CRACKERS
1/2 cup hazelnuts
1/2 tsp yeast
1/4 cup warmish water
1/2 tsp. sugar
1 & 1/2 cups flour
(I used 3/4 cup whole wheat pastry flour, 1/4 cup gluten flour, and 1/2 cup AP flour)
1/2 tsp. salt
6 T unsalted butter

· Slice the hazelnuts with a sharp knife.
· Toast the hazelnuts on a sheet in a 350° oven until slightly browned and fragrant.
· "Start" the yeast, sugar and the warm water in a cup.
· Whisk together the flours and the salt.
· Cut the butter into the flour, making a crumbly mixture; use fork, fingers, or food processor.
· Stir in the hazelnuts.
· Add the yeast-water a little at a time, until the dough just forms a ball.
· You may not need all the water, or you might need to add a little more.
· Divide the dough into 2 or 3 pieces.
· Roll the dough out as thinly as possible on a floured surface. (for ease, roll on parchment.)
· Sprinkle sea salt on top. You could use water or egg wash to make it stick.
· Cut into cracker shapes. I used a ravioli wheel that has a curly edge.
· Prick the crackers all over with a fork.
· Place the crackers on a baking sheet and bake at 375° for about 10 minutes.
· Baking time might vary, based on the thickness of the crackers, etc.