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!
Author Marie Asselin, FoodNouveau.com
1cup125 g all-purpose flour
3/4cup85 g / 3 oz coarsely chopped nuts (one or a combination of walnuts, almonds, pecans, pistachios, cashews)
1tsp5 ml baking powder
1/2tsp2 ml Herbes de Provence
1/2tsp2 ml kosher salt, or fine sea salt
1/4cup60 ml extra-virgin olive oil
2tbsp30 ml lukewarm water
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.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.