Green Peppercorn Pistachio Crackers
Published December 5, 1992
- Total Time
- 25 minutes
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Ingredients
¾ cup, plus 1 tablespoon, vegetable oil
6 ¾ cups all-purpose or whole-wheat flour, plus additional for rolling
1 ½ cup finely ground pistachio nuts
6 tablespoons sugar
2 tablespoons baking powder
1 tablespoon salt
¾ cup milk
3 eggs, lightly beaten
3 tablespoons cracked green peppercorns
3 tablespoons grated lemon rind
Nutritional analysis per serving
91 grams carbs; 62 milligrams cholesterol; 562 calories; 7 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 14 grams fiber; 426 milligrams sodium; 21 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Lightly grease two baking sheets with 1 tablespoon of the oil. Set aside. Combine the flour, pistachio nuts, sugar, baking powder and salt in a large bowl. Set aside. Lightly beat the remaining vegetable oil, milk, eggs, green peppercorns and grated lemon rind together.
- Step 2
Mix the dry and wet ingredients together and beat until smooth. Sprinkle a flat surface with flour. Knead the dough until smooth and loose. Cut the dough into 48 balls. Roll out each ball until it is as thin as possible.
- Step 3
Place the crackers on the baking sheets. Bake until golden, about 15 minutes. Remove from sheet to a rack and cool.
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