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Cream
together the butter and sugar in a small bowl with an electric mixer.
Add the egg and vanilla, beating until well combined.
In a larger mixing bowl, combine the flour, hazelnuts, sugar, and
baking powder. Add the hazelnut mixture to the butter, a little
at a time, until the mixture is incorporated. Divide the dough in
half and form each half into a 3x8-inch rectangle. (Dough should
be rounded at the sides, slightly higher in the center and tapering
off towards the ends.) Cover the dough in plastic wrap and chill
for 1 hour.
Preheat
the oven to 350°. Arrange the rectangles on a baking pan coated
with DuPont SilverStone® non-stick. To prepare an egg glaze,
combine the egg and the water in a small bowl and brush on the outside
of the dough to form a glaze. Score the top of each rectangle at
3/4-inch intervals.
Bake
for 1 hour or until the rectangles are golden brown and dry. Cool
on wire racks for 5 minutes. Cut into 3/4-inch slices and allow
to cool completely. Store in an airtight container.
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