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Savory Walnut, Almond and Pecan Crackers

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

Savory Walnut, Almond and Pecan Crackers

Adapted from a recipe by Émilie Robert posted on Châtelaine’s Blogue Bouffe

Savory Walnut, Almond and Pecan Crackers

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!

Illustrated Tips:

The only ingredients you need to make savory crackers: flour and baking powder, nuts, salt, olive oil and water.

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!).

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.

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.

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.

Yum

15 Responses to Savory Walnut, Almond and Pecan Crackers

  1. [...] Food Nouveau – A Handful of Nuts in a Cracker [...]

  2. Yum yum, I am such a fan of nutty crackers and these look gorgous. I have some ground nuts leftover from another recipe waiting to be used. Think I'll be making these later tonight… but… using the Thermomix. ;-) (will send you a pic!)

  3. Lizzy says:

    Its a treat to me when I consider making crackers and this one is the easiest of all I have looked into so far…

  4. Meredith says:

    I can't wait until the weekend to try and make these!! I am new to your blog, but so far I love the pictures and write-ups. Quick quetion…in your pictures what kind of cheeses and sauces/condiments did you pair with the crackers?

    • Marie says:

      Hello Meredith! Happy you found my blog and I hope you'll come back again! With the crackers, I served an assortment of Quebec cheeses and with them, different kinds of honey which paired with the cheeses. You can find out exactly which cheeses I served (with tasting notes) on this post: http://bit.ly/bZFGnn. As for the honey, I served three different kinds of New Zealand honey, which were packaged as a "cheese matching collection". If you want to try pairing honey with your cheeses, go to http://bit.ly/cxaFrS for inspiration.

  5. Your crackers are so impressive! Perfectly round, perfectly browned. I eat a crazy amount of crackers and cheese–maybe it's time I tried making my own crackers. Thanks for the inspiration.

    • Marie says:

      I had never thought of making my own before making these! They are so easy to make, and what really won me over is that they don't contain any butter. You should try them for sure :)

  6. lucie says:

    Lorsque j'ai fait des craquelins, je les avaient congelés avant la cuisson et c'était parfait comme résultat également.

    • Marie says:

      Je n'avais pas pensé les congeler avant la cuisson, je l'aurais fait une fois cuits! Mais au fond, c'est encore mieux, je sors ce que j'ai besoin, des craquelins tout chauds du four sur demande! C'est une excellente idée Lucie :)

  7. Oh my, love these. By the way, I just saw your email. I'll respond soon. Thank you!

  8. sippitysup says:

    Healthy, crunchy and great photos! What's not to love? GREG

  9. Jennifer says:

    Fantastic cracker recipe. I love the combination of different nuts. I will definitely have to try these next time I make crackers.

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