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!
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
- 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
- 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!