Hazelnut Thyme Matchsticks

Directions

1. 1
   In a large mixing bowl, rub the flour and butter together until the mixture forms coarse crumbs.
2. 2
   Add the cheese, hazelnuts, thyme, and 1/2 teaspoon of the salt.
3. 3
   Blend well.
4. 4
   Add the egg and blend it in with a fork.
5. 5
   Once the egg is absorbed, knead the dough lightly until it comes together and forms a ball.
6. 6
   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.
7. 7
   Divide the dough into two balls, wrap in plastic and refrigerate for 30 minutes, or up to a day.
8. 8
   (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).
9. 9
   Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
10. 10
    Remove one ball of dough from the fridge.
11. 11
    Roll it out thinly on a well-floured surface to form a rectangle approximately 6 by 8 inches and 1/6 inch thick.
12. 12
    Beat the egg yolk with 1 tablespoon fresh water in a small bowl.
13. 13
    Brush this mixture lightly over the rectangle of dough and sprinkle with 1/4 teaspoon salt.
14. 14
    Turn the dough so the longest edge faces you.
15. 15
    Use a sharp knife to divide it into vertical strips about 1/4 inch wide.
16. 16
    Cut the rectangle in half horizontally so each strip is 3 inches long.
17. 17
    Transfer the strips onto the prepared sheet, leaving 1/2 inch of space between them.
18. 18
    Repeat with the second ball of dough.
19. 19
    Bake for 13-16 minutes, until golden.
20. 20
    Transfer to a rack to cool completely.
21. 21
    They will keep for a week in an airtight container at room temperature.