Rosemary, Pecan, & Raisin Crisps

Raincoast crisps have been a secret addiction of mine for longer than I care to admit. But as much as I love them, I always do a double take at the $10 price tag.

I first saw the recipe on the kitchn, and the recipe is much easier than you would expect. You are basically making a savory biscotti. The best part is that the recipe makes 72. Also, the crisps keep remarkably well. Mine kept well for close to two weeks in an airtight cookie jar. There were none left after that, so I don’t know if they will keep beyond that. That said, they won’t be as perfectly crisp as the same day that they were baked. I’d recommend that you bake them on the day you are going to serve them, or the day before.

My only regret is that I waited so long to try out the recipe. I made a few changes: swapped some of the AP flour with whole wheat, soaked the raisins in a warm orange juice and Cointreau mixture, and added a bit of orange zest. Also, added much more rosemary.

To get the perfect shape, you will need 3 mini loaf pans. Although there is no reason why you can’t make them in two standard loaf pans. Just make sure that the loaves are cooked through.

Rosemary, Pecan, and Raisin Crisps
Adapted from Dinner with Julie
(Makes 72)

3 tablespoons orange juice
1 tablespoon Cointreau (or use orange juice)
1 cup golden raisins
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon fine sea salt
2 cups buttermilk
finely grated peel of 1/2 small orange
1/4 cup brown sugar
1/4 cup honey
1/2 cup whole pecans, cut in half
1/2 cup roasted pumpkin seeds
1/4 cup sesame seeds
1/4 cup ground flax seeds
3 tablespoons chopped fresh rosemary

1. Preheat oven to 350F.
2. Pour the orange juice and Cointreau in a small saucepan and bring to a simmer. When the liquid comes to a simmer, add in the raisins, turn off the heat, and stir well. Let the raisins plump up in the liquid for 10 minutes. The raisins should absorb all of the liquid after 10 minutes.
3. In a large bow, mix the all-purpose flour, whole wheat flour, and salt. Whisk to combine.
In another bowl or large measuring cup, combine the buttermilk, grated orange peel, brown sugar, and honey. Whisk to combine. Add the wet ingredients to the dry ingredients and mix with a spatula. Then add in the raisins (strain them if they did not absorb all of the liquid), and also add in the pecans, pumpkin seeds, sesame seeds, ground flax seeds, and rosemary. Mix until combined.
4. Divide batter among 3 mini loaf pans (5.75 x 3.25 x 2.25 inches). Bake for 35 minutes. Remove from pans and cool on a wire rack until completely cool to the touch. Freeze until ready to make crisps.

5. When you are ready to bake them. Remove from the freezer and slice as thin as possible. Place slices on an ungreased cookie sheet on a single layer. Bake on the first side for 15 minutes, then flip them and bake for an additional 10 minutes. They will be crisp and golden brown. Let the crisps cool completely before storing in an airtight container.