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" Recipe courtesy of Clotilde Dusoulier&amp;#039;s Chocolate &amp;amp;amp; Zucchini HAZELNUT THYME MATCHSTICKS   Allumettes Noisette Thyme Makes about 80 Chilling time: 30 minutes 1 cup all-purpose flour 5 tablespoons chilled unsalted butter 6 tablespoons freshly grated Parmesan, about 1 1/2 ounces 1 cup shelled hazelnuts (skin-on for a prettier color effect), very finely chopped 2 teaspoons dried thyme or 4 teaspoons fresh thyme, chopped 1 teaspoon fleur de sel or kosher salt 1 large egg 1 large egg yolk, for glazing 1.\u2002In a large mixing bowl, rub the flour and butter together until the mixture forms coarse crumbs. Add the cheese, hazelnuts, thyme, and 1/4 teaspoon of the salt. Blend well. Add the egg and blend it in with a fork. Once the egg is absorbed, knead the dough lightly until it comes together and forms a ball. It should be smooth enough to be rolled out: if it is too dry, add a little cold water, teaspoon by teaspoon, until it reaches the desired consistency.  2.\u2002Divide the dough into two balls, wrap in plastic, and refrigerate for 30 minutes, or up to a day. (If you refrigerate it for more than 2 hours, remove it from the fridge about 15 minutes before you use it, or it will be too hard to work with.)  3.\u2002Preheat the oven to 350\u00B0 and line a baking sheet with parchment paper.  4.\u2002Remove one ball of dough from the fridge. Roll it out thinly on a well-floured surface to form a rectangle approximately 6 by 8 inches and \u2044/\u00A7 inch thick. Beat the egg yolk with 1 tablespoon fresh water in a small bowl. Brush this mixture lightly over the rectangle of dough and sprinkle with 1/4 teaspoon salt.  5.\u2002Turn the dough so the longest edge faces you. Use a sharp knife to divide it into vertical strips about 1/4 inch wide. Cut the rectangle in half horizontally so each strip is 3 inches long. Transfer the strips onto the prepared sheet, leaving 1/2 inch of space between them. Repeat with the second ball of dough.  6.\u2002Bake for 13 to 16 minutes, until golden. Transfer to a rack to cool completely. The breadsticks will keep for a week in an airtight container at room temperature. VARIATION: For a quicker preparation, shape the dough into two logs (about 1 inch in diameter), put in the freezer for 15 minutes, and slice thinly to form round crackers. DEVON MAKES THE HAZELNUT THYME MATCHSTICKS  A lovely, sandy, shortbread-textured hors d&amp;#039;oeuvre: they&amp;#039;re perfect with a dry martini, but also a nice addition to a summer lunch of say, gazpacho and salad. I speeded things up by using a Cuisinart to make the dough. Start by putting the whole nuts and flour in your machine and pulse to chop the nuts. Then add butter and blend until it resembles crumbs.  Rolling out the dough and cutting it into matchsticks was a little bit challenging. I&amp;#039;ve never been good with pastry dough, but taking some time results in a more elegant finish. Shaping the dough into a log and cutting it like slice-and-bake cookies was a lot easier and the end result tasted just as good, but seemed a little more ordinary. However you slice them, be sure to let the crackers get good and golden brown in the oven, especially on the bottom. This really brings out the flavors. I served them stacked like Lincoln Logs and no one was shy about finishing them off.  This recipe is certainly one you can fool around with. I think almonds would work well here, as would more or less Parmesan cheese. And I&amp;#039;d definitely add a dash of cayenne pepper the next time for that little &amp;quot;Je ne sais quoi.&amp;quot; "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/a792/hazelnut-thyme-matchsticks-recipe/>