The perfect pairing for cheese, this crunchy, slightly sweet and salty Fig and Pistachio cracker recipe is simple to make. These crackers are a worthy addition to any cheese and charcuterie plate!
“$8.00”.
On one of my recent “recon” missions (that is shopping to get ideas for holiday menus) I spied these great looking crackers. Thinking I’d scored a great find for some parties I have coming up I perused the different flavors and tossed one into my basket. Then I spied the price – $8.00. Despite my reputation for having no qualms about splurging for high quality ingredients (just ask my husband, he still hasn’t gotten over the shock of how much I paid for last years Prime Rib Roast!) I just couldn’t quite bring myself to shell out $8.00 for a box of crackers. They were from a small producer, had high quality ingredients and am sure were quite delicious – and I am sure that given all the above, that in order to make a decent profit, they had to be priced at $8.00 a box.
But I just couldn’t spend that on crackers – especially when its something that can make.
So, armed with some flavor combination ideas I headed back to the kitchen to experiment. I remembered a cracker I’d made in culinary school – a savory one flavored with parmesan and toasted pine nuts and I figured it would adapt pretty easily. I dug out the recipe, made a couple of small changes and voila -a fig and pistachio cracker recipe!
Fig and Pistachio Cracker Recipe
Ingredients
- 2 cups flour
- 2 tsp. baking soda
- 1 tsp. salt
- 2 cups buttermilk
- ¼ cup dark brown sugar
- 2 Tbsp. molasses
- 1 cup chopped dried figs
- 1 cup shelled pistachios
Instructions
- Pre heat oven to 350 degrees. Grease two 8 X4 loaf pans or four 6 x 3/14 inch pans (I like the smaller size pans for this but if you don't have them, not a problem! In a large bowl combine the flour, baking soda, salt, figs and pistachios. Toss to combine. In a large measuring cup combine the buttermilk, brown sugar and molasses. Stir to combine. Add the buttermilk mixture to the dry ingredients and stir with a spoon. Divide batter evenly between the loaf pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let pans cool.
- Refrigerate loafs until cold - I place mine in the freezer for about 10 -15 minutes before slicing since the key to these crackers is to slice the loafs very thin.
- Pre heat oven to 300 degrees. Slice loaves into ⅛ inch slices. Place on an ungreased sheet pan and bake for an additional 20 - 30 minutes, turning slices after 10 - 15 minutes and bake until slices are crisp and brown. Cool.
- Store in an airtight container for 3 - 4 days. Serve with fruit and cheese!
Recipe Notes
Nutrition
Well, I for one am delighted you made that decision because now we all have this recipe and those cracker look amazing. I can see dried cranberries and pistachios too for the holidays. For gifts even!
Definitely for gifts!! I was thinking these would be great in your famous holiday baskets – best part is you could make the loaves now and either give the loaf or slice and bake before hand!!
These sound amazing. I adore anything with figs. Super cute butter dish, too.
Thanks Lindsay – I’ve had it for ages…
I think I can do this! GREG
With your eyes blindfolded and one hand tied behind your back!!!
You certainly sold me! You could easily charge $8.00 for a small box of these! WOW! Great pictures and fabulous recipe! I’ve bookmarked it and WILL be trying it before the holidays.
I hope you like them MJ – I love that you can freeze them and then slice and bake… definitely my kind of nibble!
I adore figs and these crackers look fantastic. I will definitely give these a try for holiday time. I like Barb’s cranberry idea too!:)
Me too – I can’t wait to experiment!!
OMGoodness this is the epitomy of decadence!! Love this post Nancy and getting to know you better is awesome!
You too Shulie! I was thinking about you and these crackers – I bet they would be delicious with some sunflower and flax seeds. Would be fun to experiment!
These look terrific, great job recreating. A few weeks ago I made an impulse buy of 9$ wasabi soy green beans at Whole Foods. i felt badly about it afterwards (but they were good) but I will restrain myself in the future. Love this recipe!
Ah, we have to splurge sometimes – but I definitely know what you mean!!!
this is my kind of snack and I would eat it all! Also, had no idea you went to culinary school – lucky you!
It is a lot of work, but really fun – learned so much!!!
I love the flavor combo! I wouldn’t have spent $8.00 on crackers either. Good call to go ahead and make your own. Better quality too.
Thanks Allison!! Making your own isn’t always the best, but in this case it totally works!!
I have seen those similar expensive crackers at Whole Foods. Thanks for the re-invention. I bet yours taste waaayyy better too 🙂 Pretty Miss Nancy. xxoo
Thanks Marla!! I can’t wait to make more – have lots of flavor combo’s to try!
Those look delicious and the green and red are very festive. I have to agree $8 for crackers would have me doing a double take too.
Looks like you saved some money and inspired the whole lot of us! Thanks!
I am so making these for the holidays. Not to mention it will be a new first for me that is on my to do list…crackers 🙂
These look like the perfect thing to serve as an appetizer. At once simple, elegant and tasty!
Thanks Georgia!
They go really well with cheese and I love that they are a little different … making them ahead is such a bonus!!
If you don’t bake them again, will they just be dense bread? Love these ingredients and dense bread! (and crackers!) A winning combo, any way you slice it!
Hi Adair!!
Yes, the bread is pretty dense – the main difference between this and a more traditional fruit bread is the amount of sugar – also, not quite as moist as a fruit bread either! These are tasty crackers though!
Made them, tried them and couldn’t stop eating them. They taste as good as they look.
Hi Nancy! Do you have any suggestions on the method to slice them? I am using a super sharp knife and put the loaves in the freezer for 20 minutes, but i still can’t seem to slice them super thin.
Hi Andy! Try using a serrated knife – with the nuts and dried figs, a straight edged knife can’t “grab and hold” like a serrated blade.