Page 169 - Pie Squared

NUTTY BROWN-BUTTER STREUSEL

Makes 2½ lightly packed cups

1 cup toasted hazelnuts (or any other nut), roughly chopped
⅔ cup (135 g) granulated sugar

¾ cup (90 g) all-purpose flour

¼ teaspoon kosher salt

8 tablespoons (113 g) butter, browned (see box), chilled, and cut into ¼-inch
pieces

CACIO E PEPE SAVORY STREUSEL

Makes 2½ cups

1 cup toasted slivered almonds

1 cup grated Pecorino
½ cup (60 g) all-purpose flour

¼ cup (30 g) semolina (or additional all-purpose flour)

½ teaspoon kosher salt

2 teaspoons coarsely ground black pepper

8 tablespoons (113 g) cold unsalted butter, cut into ¼-inch pieces

HOW TO BROWN BUTTER

Browning butter adds a nutty depth of flavor to streusel,

changing the character from sweet to sultry. Brown the butter,
then chill it hard before massaging it into the dry ingredients.
In a small saucepan, melt and then heat the butter until it