Fruit, Nut and Rosemary Crisps

Crisp, slightly sweet, savory with rosemary, and packed with fruit, nuts, and seeds, these twice-baked crackers are the kind of thing that instantly makes a cheese board feel special. They’re elegant enough for entertaining, but surprisingly simple to make at home — and far less expensive than the gourmet versions sold in specialty markets.

The secret is baking the batter first as small loaves, chilling or freezing them until firm, then slicing them paper-thin and baking them a second time until beautifully crisp. The result is a crunchy, deeply flavorful cracker with just the right balance of sweetness, nuttiness, and rosemary.

This recipe makes four mini loaves, which is especially convenient for entertaining. Bake all four, freeze the cooled loaves, and slice and bake them into fresh crackers whenever you need them. Keep a loaf or two tucked away in the freezer and you’re never far from an easy appetizer, cheese-board addition, or homemade hostess treat.

INGREDIENTS:

Dry Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 tablespoons finely chopped fresh rosemary
1/2 teaspoon freshly ground black pepper

Fruit, Nuts and Seeds
1 cup dried cranberries, cherries, or raisins
1/2 cup dried figs or apricots, finely chopped
1 cup pecans, pistachios, or walnuts, coarsely chopped
1/2 cup pepitas
1/4 cup sesame seeds
1/4 cup flaxseeds
2 tablespoons finely grated orange zest

Wet Ingredients
2 cups buttermilk
1/4 cup packed brown sugar
1/4 cup honey

METHOD:

Preheat oven to 350°F.

Lightly grease four mini loaf pans, approximately 5 1/2 x 3 inches. Line each with a strip of parchment paper, leaving enough overhang to lift the baked loaves from the pans.

In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, rosemary, and pepper.

Add the dried fruit, nuts, pepitas, sesame seeds, flaxseeds, and orange zest. Toss thoroughly so the pieces are coated with flour and evenly distributed.

In a separate bowl or large measuring cup, whisk together the buttermilk, brown sugar, and honey until the sugar is mostly dissolved.

Pour the buttermilk mixture into the dry ingredients and stir just until evenly combined. Do not overmix.

Divide the batter evenly among the four prepared pans and smooth the tops.

Bake for about 25–30 minutes, or until the loaves are golden, spring back lightly when touched, and a tester inserted in the center comes out clean.

Cool in the pans for about 10 minutes, then remove and cool completely on a wire rack.

Freezing the Loaves

Once completely cool, wrap each loaf tightly, then place in a freezer bag or airtight container.

Freeze for at least 4 hours before slicing.

For longer storage, leave the loaves whole in the freezer and remove only as many as you need. They are actually easiest to slice while still very firm and partially frozen.

Second Bake

Preheat oven to 300°F. Line baking sheets with parchment paper.

Working with one loaf at a time, use a very sharp serrated knife or electric carving knife to cut slices approximately 1/8 inch thick — thinner if possible.

Arrange the slices in a single layer on the prepared baking sheets.

Bake for 12–14 minutes. Turn the crackers over and bake for another 10–14 minutes, until dry and lightly browned.

If any crackers remain slightly flexible in the center, return them to the oven for another few minutes.

Transfer to a wire rack and cool completely. They will continue to crisp as they cool.

YIELD: Approximately 100–120 crackers

Make Ahead Kitchen Note

Think of the frozen mini loaves as your own homemade “cracker stash.” Keep several in the freezer and slice and bake one whenever you are putting together a cheese board, serving appetizers, or need a quick hostess gift. A wrapped mini loaf makes a lovely gift with instructions saying “Slice thinly and bake at 300° until crisp.”

There is no need to thaw the loaf completely. In fact, a very cold loaf produces cleaner, thinner slices.