Rosemary Hazelnut Crackers

By Ethan Howard, Pastry Chef at Murray Circle Restaurant, Cavallo Point Lodge, Sausalito

Ingredients

2 cups all-purpose flour 

                                

½ cup semolina flour 


¾ cup whole wheat flour

 

2 teaspoons salt


1 ½ tablespoons granulated sugar


3/4 cup ground hazelnuts   

   

2 teaspoons chopped dried rosemary


1 cup low fat milk


1/3 cup olive oil


1 teaspoon sea salt

Directions

1. Preheat oven to 325° F.  Lightly coat three cookie sheets with cooking spray or butter; top with parchment paper. Set aside.

 

2. In medium bowl, combine flours, salt, sugar, hazelnuts and rosemary. Transfer mixture to food processor.

 

3. Using paddle attachment on slow speed, gradually add milk in three intervals, mixing well in between each addition. Slowly add olive oil. Continue mixing about 5 minutes more, or until dough begins to clump.  If mixture appears too dry, add a slow drizzle of milk.

 

4. Divide dough into three equal portions. Place one portion on one end of each cookie sheet; cover with parchment paper.  

 

5.  Using a rolling pin, roll out the dough until it is as thin as possible. Remove the top layer of parchment.  Using kitchen knife, cut dough into cracker-sized squares or rectangles.

 

6. Sprinkle sea salt on crackers. Place in oven and bake 7 minutes. Remove pans from oven, turn to 180° F and continue baking another 10-15 minutes, or until golden brown.  Remove pans and set on wire cooling racks. Cool completely before transferring to sealed container. Store In a cool dry place for up to a month.  

Rosemary Hazelnut Crackers

Nutritional Information

Makes about 40 crackers.

Per cracker:

Calories

70

Total Fat     

3.5g

Saturated Fat  

0.5g

Monounsaturated Fat

2.5g

Polyunsaturated Fat

0.5g

Cholesterol

25mg

Sodium

180mg

Carbohydrates

9g

Dietary Fiber      

1g

Protein

2g

Vitamin D

0mcg

Calcium

13mg

Iron

1mg

Potassium

34mg