Herbed Pine Nut Crackers - A Recipe from Bake from Scratch

      This cracker recipe allows you to customize the main ingredients to make it uniquely yours. Consider combinations like Gruyère, thyme, and sage, or Parmesan, rosemary, and oregano. The creamy, subtle taste of pine nuts enhances nearly any mixture of cheese and herbs you can imagine.

      Yields approximately 60 crackers

      1¼ cups (156 grams) all-purpose flour

      ⅓ cup (43 grams) lightly toasted pine nuts, cooled

      ½ cup (40 grams) finely grated Manchego cheese

      1 tablespoon (3 grams) finely chopped fresh chives

      1 tablespoon (3 grams) finely chopped fresh basil

      ½ teaspoon (2 grams) kosher salt

      ⅓ cup (80 grams) water

      3 tablespoons (42 grams) olive oil

      Flaked sea salt

      Preheat the oven to 400°F (200°C). In a food processor, pulse the flour and pine nuts until the nuts are coarsely chopped. Incorporate the cheese, chives, basil, and kosher salt, pulsing until mixed. Add the ⅓ cup of water and oil, and pulse until everything is combined and a dough forms. Transfer the dough onto a lightly floured piece of parchment paper, and divide it in half. Move one half to another piece of floured parchment paper. Roll out one half into a square measuring at least 9 inches but not exceeding 12 inches. (A larger square will yield thinner and crispier crackers; refer to Note.) Using a sharp knife or pastry wheel, cut the dough into 1½-inch diamonds. Slide the parchment with the crackers onto a rimmed baking sheet and sprinkle with sea salt. Repeat this process with the other half of the dough.

      Bake each pan individually until the crackers are golden brown, which should take 8 to 10 minutes. (If the crackers in the center are lighter than those at the edges, separate them, rearrange, and bake for an additional 2 to 3 minutes.) Allow the crackers to cool on the pan for 10 minutes. Carefully break them apart, and let them cool completely on a wire rack. Store in an airtight container for up to 5 days.

      Note: The dough should feel shaggy yet be easy to roll out. If you encounter difficulties or the dough is springing back, let it rest for 5 minutes before trying again.

      Let us know how it turned out!