Provided by Molly O'Neill
Categories appetizer
Time 25m
Yield Forty-eight crackers
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Place the crackers on the baking sheets. Bake until golden, about 15 minutes. Remove from sheet to a rack and cool.
Nutrition Facts : @context http, Calories 563, UnsaturatedFat 12 grams, Carbohydrate 91 grams, Fat 17 grams, Fiber 14 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 426 milligrams, Sugar 13 grams, TransFat 0 grams
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