Sourdough Italian Castelmagno and Roasted Hazelnut Rounds

Steps

1. 1

   Make the dough

   • In a medium bowl, whisk together the sourdough discard, cold butter (cut into small cubes), and Castelmagno cheese.
   • The mixture will be chunky at first.
   • Using a rubber spatula or your fingertips, work the butter and cheese into the discard until the texture is coarse and crumbly, with no large lumps of butter visible—the cheese will partially soften and combine.
   • Add the all-purpose flour, fine sea salt, and black pepper.
   • Fold gently but thoroughly until a shaggy dough forms.
   • Do not overwork; a few flour streaks are fine.
   • The dough should hold together loosely but be slightly sticky.

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   Ready when: Dough holds together loosely and is slightly sticky

   Tip: Work quickly so the butter stays cold; cold fat makes crackers crispier. Castelmagno will soften as you mix, which helps bind the dough.

2. 2

   Chill the dough

   • Transfer the dough to a lightly floured work surface (use about 1 teaspoon flour).
   • Shape it into a rough ball, wrap it loosely in plastic wrap, and refrigerate for 15 minutes.
   • This resting time firms up the butter, prevents spreading during baking, and allows the gluten to relax.

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   Ready when: Dough is firm and easy to handle

   Tip: If your kitchen is very warm, chill for up to 20 minutes; if cool, 15 is sufficient.

3. 3

   Roll and cut rounds

   • Remove the dough from the refrigerator and unwrap it.
   • Place it between two sheets of parchment paper.
   • Using a rolling pin, gently roll the dough to a thickness of just under 1/4 inch (about 5–6 mm).
   • Work from the center outward to avoid tearing.
   • If the dough becomes warm and sticky, slide the parchment-wrapped dough back into the fridge for 5 minutes.
   • Using a 2-inch (5 cm) round cookie cutter or straight-sided glass, cut out rounds, pressing straight down without twisting (twisting seals the edges and prevents rising).
   • Transfer each round to a parchment-lined baking sheet, spacing them about 1 inch (2.5 cm) apart.
   • Gather any scraps, re-roll between parchment, and cut additional rounds until all dough is used.

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   Ready when: All dough is cut into rounds and arranged on baking sheets

   Tip: Press the cutter straight down and lift straight up; twisting will seal the edges and reduce puff and crispness.

4. 4

   Bake until goldenOven 400°F / 205°C

   • Place both baking sheets in a preheated 400°F (200°C) oven on the middle and upper racks.
   • Bake for 16–18 minutes, rotating the sheets halfway through (top to bottom and front to back) for even browning.
   • The rounds are done when they are deep golden brown on the edges and tops, and no longer soft to the touch.
   • They will firm up further as they cool.
   • The honey and hazelnuts should be toasted and fragrant.

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   Ready when: Deep golden brown on edges and tops, no longer soft, fragrant

   Tip: Rotate sheets halfway for even baking. Watch closely after 15 minutes—oven temperatures vary, and they can go from golden to dark quickly.

5. 5

   Cool and finish

   • Transfer the hot rounds to a cooling rack using a thin metal spatula.
   • While still warm (within 1 minute of coming out of the oven), lightly drizzle with honey using a fork or the tines of a spoon—let the honey form thin, delicate threads across each round.
   • Sprinkle very lightly with fleur de sel or coarse sea salt if desired.
   • Allow the rounds to cool completely (about 10 minutes) until they are crisp and the honey has set.

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   Ready when: Rounds are fully crisp and honey has set

   Tip: Apply honey while the rounds are still warm so it adheres and creates a glossy finish. Fleur de sel is optional but adds a beautiful finishing touch.