Our homemade crisps (just like those found in gourmet-food shops) are filled with wholesome ingredients: nuts, seeds, and dried fruit. The result is light in texture yet flavorful and satisfying. The crisps can be stored in an airtight container for up to a week.
- Yield: Makes 4 dozen
Photography: Aaron Dyer
Source: Martha Stewart Living, March 2016
- Unsalted butter, softened, for pan
- 1 cup all-purpose flour
- 1 cup unsalted shelled pistachios
- 3/4 cup golden raisins
- 1/4 cup sunflower seeds
- 1/4 cup packed light-brown sugar
- 1/2 teaspoon coarse salt
- 1/4 teaspoon baking soda
- 1 cup whole milk
Preheat oven to 350 degrees. Lightly butter a 9-by-5-inch loaf pan. In a bowl, combine flour, pistachios, raisins, seeds, brown sugar, salt, and baking soda. Stir in milk. Pour batter into prepared pan.
Bake until golden brown, about 50 minutes. Let cool completely in pan on a wire rack. Freeze at least 1 hour and up to 3 hours.
Preheat oven to 400 degrees. Remove loaf from pan. Using a serrated knife, cut into 1/8-inch slices; place in a single layer on rimmed baking sheets. Bake, flipping halfway through, until golden, about 15 minutes. Let cool completely on rack.