These crackers are made using the same technique as that for biscotti (the batter is baked then thinly sliced and crisped). They are savory with a slightly sweet note which makes them excellent with a smear of fresh goat cheese and a drizzle of olive oil or salty olive tapenade. Store in an airtight container,
at room temperature, for two weeks. If they get soft, spread them on a baking sheet and toast at 250°F until crisp again.
- Yield: 48 Crackers
- Unsalted butter, for baking dish
- 1 cup all-purpose flour, spooned and leveled
- 1 cup whole wheat flour, spooned and leveled
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 cup dried apricots, chopped
- ¾ cup pecans, chopped
- ½ cup hulled pumpkin seeds
- ¼ cup hemp seeds
- ¼ cup hulled sesame seeds
- 2 tablespoons dark-brown sugar
- 1 cup full-fat vanilla yogurt
- 1 cup whole milk
- Preheat oven to 325°F. Butter an 8-inch square baking dish. Line 2 rimmed baking sheets with parchment.
- Whisk together the flours, baking powder, and salt in a bowl. Add the apricots, pecans, pumpkin seeds, hemp seeds, sesame seeds, and sugar and stir to combine. Add the yogurt and milk and stir until the batter comes together. Pour the batter into the prepared baking dish. Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool for 15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
- Using a long serrated knife, cut the edges off all four sides of the cake; discard. Cut the cake into quarters through the middle. Working with one quarter at a time, thinly slice into crackers. Transfer to the prepared baking sheets and bake, in 2 batches if necessary, rotating the pans and flipping the crackers halfway through, until browned and crisp, 20 to 30 minutes. Transfer to a wire rack to cool completely.