This recipe is adapted from a book called Crackers & Dips, by Ivy Manning. Ivy is a dear friend and recipe wizard, and these gluten-free crackers are our favorites for serving with blue or bloomy cheeses. They have a rich hazelnut flavor and a tender, delicate texture. This recipe may be made with almonds instead of hazelnuts, if desired.

Preheat the oven to 350°F. Place on a rimmed baking sheet:

Toast until light brown and fragrant, 10 to 15 minutes. Set aside to cool completely. In a small skillet, melt over medium-low heat:

The butter will melt, then foam. After the foam dies down, swirl the skillet frequently until the butter is browned and fragrant. Pour the butter into a small bowl and let cool for 10 minutes. Transfer 2 tablespoons of the browned butter to a second small bowl and add:

Beat with a fork to combine and set aside. In a clean kitchen towel, rub the hazelnuts together to remove the skins. Transfer the nuts to a food processor and add:

Pulse until the nuts are the consistency of fine cornmeal. Do not overprocess or the nuts will turn into nut butter. With the machine running, gradually add the egg mixture until the nuts come together in a moist ball (you may not need to use all of the egg mixture).

Divide the dough in half and place each half on a piece of parchment paper. Working with half the dough at a time, form into a 4 × 6-inch rectangle. Cover with a sheet of plastic wrap and roll out until the dough is ¹⁄₁₆ inch thick. Remove the plastic wrap and transfer the dough, on the parchment paper, to a baking sheet. With a pastry wheel or pizza cutter, cut the dough into 2-inch squares.

Bake the crackers until light brown and firm, 12 to 15 minutes, switching racks and rotating the baking sheets front to back halfway through baking. A layer of white foam may appear on the crackers as they bake. This is normal, and the foam will subside after baking. Be careful the last few minutes of baking—these crackers can burn quickly.

Cool the crackers completely on the baking sheets on wire racks. Store in an airtight container for up to 2 weeks.