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Homemade Savory Crackers with Nuts and Herbs

These Savory Crackers are made with only six staple ingredients and come together quickly. Their rich, sablé-like texture make them perfect companions to soft cheeses! {Jump to Recipe}

Homemade Savory Crackers with Nuts and Herbs // FoodNouveau.com

I love to eat savory crackers as a snack with dips or with cheese, and a while back, I started experimenting with making my own from scratch. Making savory crackers from scratch not only allows me to control the amount of sodium and fat, but also to include a ton of good-for-you ingredients, such as nuts, seeds, and wholegrain flours.

I’ve created a few recipes for savory crackers over time—the Crunchy Seed Crackers I included in my cookbook French Appetizers is an all-time favorite—and I now pick and choose which crackers I make according to what I’ll serve them with.

These Savory Crackers with Nuts and Herbs are at their very best when served with soft cheeses. They’re nutty and slightly brittle, and they require only six staple ingredients: flour, water, olive oil, salt, baking powder, and nuts. The dough is quickly mixed by hand and the cookies are rolled out and baked in a matter of minutes.

Homemade Savory Crackers with Nuts and Herbs // FoodNouveau.com

I just love the rich, sablé-like texture of these savory crackers—and what’s best, they’re a healthy snack, too! They keep for up to 2 weeks in an airtight container at room temperature, which means you don’t need to wait for a special occasion to bake a batch. Make them for yourself and enjoy them for days to come.

Homemade Savory Crackers with Nuts and Herbs // FoodNouveau.com

 

Homemade Savory Crackers with Nuts and Herbs

Prep

Cook

Total

Yield about 32 savory crackers

These Savory Crackers are made with only six staple ingredients and come together quickly. Their rich, sablé-like texture make them perfect companions to soft cheeses!

Ingredients

  • 1 cup (125 g) all-purpose flour
  • 3/4 cup (85 g / 3 oz) coarsely chopped nuts (one or a combination of walnuts, almonds, pecans, pistachios, cashews)
  • 1 tsp (5 ml) baking powder
  • 1/2 tsp (2 ml) Herbes de Provence
  • 1/2 tsp (2 ml) kosher salt, or fine sea salt
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 2 tbsp (30 ml) lukewarm water

Instructions

In the bowl of a food processor, combine the flour and nuts, then process until the nuts are finely ground. Transfer to a mixing bowl, then whisk in the baking powder, Herbes de Provence, and salt. Add the olive oil and water, then use a fork to incorporate. Finish kneading the dough together with your hand to form a firm ball. (The dough shouldn't be sticky nor crumbly.)

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the dough out to reach a thickness of 1/8 inch (3 mm) (sprinkle the dough with additional flour to prevent it from sticking, if needed). Using a 2-in (4 cm) round cookie cutter to cut out the cookies, then carefully transfer them to the prepared baking sheet. (Using an offset spatula is the best tool to do this. No need to space out the cookies too much because they won't spread upon baking.) Gather the dough scraps, knead lightly just to bring the dough together again, roll out and cut out more cookies. Repeat until no dough is left.

Bake the cookies for 10 minutes or until they look dry and lightly golden around the edges.

Let cool completely on a wire rack.

SERVING: Serve with dips (these savory crackers go really well with Romesco sauce!) or with soft cheeses. Or enjoy them as a snack!

STORAGE: Store the savory crackers in an airtight container at room temperature for up to 1week.

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What do you think of this recipe? Got any questions? Let's chat!
Yum

15 Responses to Homemade Savory Crackers with Nuts and Herbs

  1. 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!)

  2. 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?

    • 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.

    • 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 :)

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

    • 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 :)

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