A quick post right before the weekend: I baked these savory crackers a couple of weeks ago to go with my Apple Lunch Menu. I love crackers with cheese and as I wanted to make everything I would serve for lunch from scratch, I figured I could certainly make some myself. I searched for a recipe including nuts to marry the cheeses’ flavors and found one that couldn’t be easier to make: it requests just six staple ingredients (flour, water, olive oil, salt, baking powder and nuts), the dough is mixed by hand and the cookies are rolled out and baked in a matter of minutes. I love their crunchy sablé-like texture and crunchiness. They’re healthy too! They were a big hit and were eaten as quickly as they were made. An instant staple!
Savory Walnut, Almond and Pecan Crackers
Adapted from a recipe by Émilie Robert posted on Châtelaine’s Blogue Bouffe
You could make these crackers with any kinds of nuts: cashews, hazelnuts, pine nuts and pistachios would all be great substitutes. A mix of many kinds or just your favorite, just make sure you end up with ¾ cup of coarsely ground nuts.
Makes about 20 crackers
¼ cup coarsely ground walnuts
¼ cup coarsely ground almonds
¼ cup coarsely ground pecans
1 cup unbleached all-purpose flour
1/4 teaspoon sea salt
1 teaspoon baking powder
¼ cup extra-virgin olive oil
¼ cup lukewarm water
Preheat your oven to 425°F (200°C).
In a bowl, whisk flour, salt and baking powder together. Add the ground nuts and mix well. Add olive oil and water and work the dough with a wooden spoon or your hands until liquids are integrated and your dough is firm, not too sticky nor crumbly (it takes just a couple of minutes!).
Roll out the dough on a lightly floured surface to reach a thickness of 1/8 inch. Cut out your cookies using a 2.5 inch round cookie cutter (or whatever shape you prefer). Gather the dough scraps, knead just a few seconds to bring everything together again, roll out and cut out more cookies. Repeat until no dough is left.
Spread your cookies on a baking sheet covered with a silicon mat or parchment paper. No need to space them by more than ½ inch because they won’t spread as they cook. Bake for 10 minutes or until the cookies look dry and slightly golden around the edges.
Let cool on a wire rack and resist the urge to eat them all right away!
The only ingredients you need to make savory crackers: flour and baking powder, nuts, salt, olive oil and water.
You could grind the nuts finely, but I find the coarsely ground nuts texture more enjoyable (and you can taste the different kinds of nuts better!).
Cut the cookies out with a round cookie cutter or whatever shape you prefer.
Spread the cookies on a baking sheet lined with a silicon mat or parchment paper. No need to space them too much as they won’t spread during cooking.