Pecan Rosemary Crackers

Pecan Rosemary Crackers
  • Yield: 20 Servings
  • Prep Time: 25 Mins.
  • Cook Time: 25 Mins.


  • 2 cups Fisher® Chef’s Naturals Pecan Flour
  • 3 tablespoons flaxseed meal
  • 1/2 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon salt
  • 6 tablespoons water


  1. Preheat oven to 350°F. Line baking sheet with parchment paper.
  2. Combine Fisher® Chef’s Naturals Pecan Flour, flaxseed meal, rosemary and salt in large bowl. Pour in water and mix with rubber spatula, pressing dough together while mixing. 
  3. Once dough is wet and beginning to stick together, use hands to press dough into ball.  
  4. Transfer dough to large piece of parchment. Cover with second piece of parchment and roll out dough to ⅛-inch-thick rectangle, using rolling pin.
  5. Cut dough into cracker shapes, using knife. (Don’t break apart; do this after baking.) Transfer to prepared baking sheet. 
  6. Bake crackers until dry and crispy, 20 to 25 minutes.
  7. Cool completely before breaking crackers along knife cuts. Store in airtight container at room temperature up to 5 days. 

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