ROSEMARY RAISIN PECAN CRISPS (BISCOTTI)
At a recent party I attended at my friend Marcy’s house another guest brought a most unusual appetizer. They were very thin savory biscotti. Mary served them with an herbed marscapone spread but I liked them best unadorned. These are really extraordinary and unusual little crisps.
You can serve them alone as an appetizer, with a goat cheese or cream cheese spread or in a bread basket to accompany a soup or salad. I tracked down the maker of the "crisps" who turned out to be Mary and she not only agreed to part with the recipe, she also allowed me to publish it.
Rosemary Raisin Pecan Crisps
2 c flour 2 t. baking soda
1 t. salt
2 c. buttermilk
¼ c. brown sugar
¼ c. honey
1 c. raisins or cranberries or currants (I use currants)
½ c. chopped pecans
½ c. toasted pumpkin seeds
¼ c. sesame seeds
¼ c. flax seeds
1 t. chopped rosemary
350 ? oven
- Stir together flour, soda and salt. Add buttermilk, brown sugar, honey and stir. Add raisins, pecans, pumpkin sesame flaxseed and rosemary. Stir until well blended.
- Pour into 2 greased loaf pans. Bake 45 min.
- Cool on rack and let sit a day or two.
- Slice thinly (1/4 inch tops). Spread on cookie sheets and bake @300 for 15 min. Turn and bake another 15 min until crisp. Watch carefully and do not overcook. It should just start getting brown. It will continue to crisp up after you take it out. But it can burn very quickly.
Variations:
Pumpkin, flax, sesame, poppy, molasses
Cranberries, pumpkin seeds, hazelnuts, flax, honey, brown sugar, sesame seeds
Figs, pumpkin seeds, flax, kalamata olives, sesame seeds, brown sugar, honey