Gruyere And Hazelnut Squares Recipes

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.

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, combine cake mix, eggs, water, Nutella and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips, hazelnuts and, if desired, toffee bits. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes., Cool completely in pan on a wire rack. Dust with confectioners' sugar if desired.