Rustic Roasted Walnut & Rosemary Italian Crackers

What Makes This Special

Roasted walnuts take center stage in this master-level Italian cracker recipe, lending a rich, autumnal depth to the ultra-thin, shattering-crisp dough. Infused with fresh rosemary and black pepper, these crackers capture the rustic soul of an Italian countryside autumn. Artisan flour blends and gentle handcrafting yield a sophisticated texture, while careful roasting, dough fermentation, and expert rolling combine for bakery-quality results.

Ingredients

Every ingredient here serves a purpose: high-protein ‘00’ flour for snap, whole wheat and rye for flavor, robust olive oil for nuance, and roasted walnuts for a sweet, nutty heart. Fresh rosemary and black pepper add an Italian aromatic complexity.

For the Dough

• ‘00’ Flour: Offers the ideal structure and crispness. Substitute with strong bread flour if needed, but expect a slightly different texture.
• Whole Wheat & Rye Flours: Introduce rustic color and flavor, tying into the autumn theme.
• Walnuts: Roasted to deepen flavor and coarsely ground for both texture and taste.
• Rosemary: Fresh is essential for aromatic punch; dry loses vibrancy here.
• Olive Oil: The oil’s flavor is prominent—use your best.
• Yeast & Honey: Just enough for a gentle rise and subtle sweetness.

Instructions

Step 1: Roast & Prepare the Walnuts

Preheat oven to 170°C (340°F). Spread walnuts in a single layer on a baking sheet. Roast for 13–15 minutes, stirring halfway, until deep golden and fragrant—don’t rush! Cool, then use a mortar & pestle or food processor to coarsely chop (not powder) the walnuts. This intensifies the nutty flavor and helps them distribute evenly.

Step 2: Bloom the Yeast

In a small bowl, mix 120 ml cool water, 8 g honey, and 7 g active dry yeast. Stir gently. Let rest for 10 minutes until foamy. (If no foam appears, your yeast may be old; start again with fresh yeast.)

Step 3: Mix the Dough

In a large bowl, combine 250 g ‘00’ flour, 50 g whole wheat flour, 20 g rye flour, 6 g fine sea salt, 1.5 g black pepper, and 2 g finely chopped rosemary. Mix well. Add the roasted chopped walnuts and stir. Pour in the bloomed yeast mixture and 60 g olive oil. Mix with a spatula until a shaggy dough forms.

Step 4: Knead and Ferment

Turn dough out onto a lightly floured surface. Knead by hand for 8–10 minutes until smooth, elastic, and slightly tacky. Form into a ball and place in a lightly oiled bowl. Cover and let rise at room temperature for 45–60 minutes, until just starting to puff (not doubled). This slow ferment builds flavor and strength.

Step 5: Portion and Rest the Dough

Turn dough onto a lightly floured surface. Divide into 4 equal pieces (about 120 g each). Flatten each piece into a rectangle, cover with a towel, and let rest for 10 minutes—this relaxes the gluten and makes rolling easier.

Step 6: Roll Ultra-Thin

Preheat your oven to 200°C (400°F), with a baking stone or heavy baking sheet inside for even heat. Working one piece at a time (keep the rest covered), use a floured rolling pin to roll dough into an ultra-thin (1.5 mm) rectangle, about 25 x 35 cm. The thinner, the crisper! If dough springs back, let it rest for 2–3 minutes, then continue.

Step 7: Shape and Top

Transfer sheet to parchment. Brush lightly with additional olive oil, sprinkle with flaky sea salt, and (optional) a pinch more rosemary. Use a sharp knife or pizza wheel to cut into long rustic diamonds, rectangles, or traditional strisce (strips). Dock each with a fork in several places to prevent bubbling.

Step 8: Bake to Perfection

Slide parchment onto preheated baking stone/sheet. Bake for 9–13 minutes, rotating once, until deeply golden brown and crisp throughout (edges may darken slightly—this is desirable in rustic crackers). Watch closely in the final minutes.

Step 9: Cool and Store

Transfer crackers to a wire rack and cool completely for full crispness. Repeat rolling and baking with remaining dough portions. Store fully cooled crackers in an airtight container for up to 10 days.

Pro Tips

• Walnut Roasting: Roast walnuts just until fragrant and deep golden; over-roasting brings bitterness, under-roasting loses depth.
• Ultra-Thin Rolling: Truly thin dough is the secret to shattering crispness. Rest the dough if it resists stretching.
• Baking Stone: A preheated baking stone or heavy steel delivers the irresistible snap—avoid baking on a cold tray.

Troubleshooting

Crackers aren’t crisp after cooling? They may be too thick, slightly underbaked, or undercooked in spots. Return to a 150°C oven for 3–5 minutes to crisp up, then cool again.

Dough is tearing or shrinking? Let it rest, covered, for 5–10 minutes to relax the gluten before re-rolling.

Variations

• Autumn Seed & Nut Crackers: Replace 30 g walnuts with mixed pumpkin and sunflower seeds for a colorful, seasonal mix.
• Parmesan-Rosemary: Add 40 g finely grated Parmigiano-Reggiano to the dough for a cheese-forward Italian twist.
• Fig & Walnut: Add 50 g finely diced dried figs to the dough for a sweet-savory autumn treat.

Storage

Store completely cooled crackers in an airtight container at room temperature for up to 10 days. For longer storage, freeze in zip bags for up to 2 months; re-crisp in a low oven before serving for best texture.

These crackers are perfect with robust cheeses, autumnal spreads, or simply on their own as a statement of Italian rustic elegance.