The pleasant sweetish taste of croutons is very ennobled by the moist pieces of dried fruit and fragrant slices of nuts. And after drying, they do not become completely hard, but remain crumbly, at the same time crunchy.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The technology for making butter sweet crackers is very similar to the recipe for a biscuit without butter. The cooking method is very simple. First, a delicious bread is baked, then it is cut into thin slices and baked again in separate crispy pieces. This list of ingredients can be used as a specific guide, and if necessary, you can replace the proposed set of dried fruits and nuts with other grains and fruits according to the availability of products and personal preferences.
These crackers are simply delicious and in their own form, without any decorations. But if you wish, you can grease them with cream cheese, butter or honey, thin slices of pear, banana or figs will be appropriate on top. However, the way of serving is yours, since the base itself will definitely not let you down, it is simply overflowing with all sorts of magical tastes! Enjoy croutons in the morning for breakfast with a cup of tea, serving them to your loved ones, accompany cozy gatherings with guests. And for some, these rich snacks will be a great treat that you can take with you on the road or nibble while watching your favorite movie.
- Caloric content per 100 g - 395 kcal.
- Servings - 20
- Cooking time - 1 hour 40 minutes
Ingredients:
- Eggs - 2 pcs.
- Sugar - 50 g
- Flour - 200 g
- Prunes - 50 g
- Dried apricots - 50 g
- Walnuts - 50 g
Step-by-step recipe for making butter crackers with dried fruits and nuts:
1. Pour prunes with dried apricots with warm water and leave to infuse for 10 minutes, so that the fruits become soft, as they are usually quite dense. If there are seeds in the prunes, remove them first.
2. Then remove the dried fruit from the water and dry it dry with a paper towel so that not a drop of moisture remains on them. Then cut them into pieces of no more than 1 cm. Cut the walnuts into smaller slices with a sharp knife. I do not advise you to grind them to the state of flour, so they will not be felt in the product. If the nuts are in the shell, then after you crack them, pierce them for a few minutes in a pan. They will be much tastier.
3. Take eggs. Drive one whole into a deep container in which you will knead the dough. Divide the second into white and yolk. Send the whites to the egg container, and put the yolk in a small bowl. Leave it, it will come in handy later. Put sugar in a bowl of eggs.
4. With a mixer at high speed, beat the eggs until fluffy and increase in volume by 3 times.
5. Pour flour into the egg air mixture. It is desirable to sift it through a sieve.
6. Substitute the dough. Do this with your hands or with a mixer with hook attachments. The consistency of the dough will be sticky, and it should be.
7. Pour dried fruits and nuts into a bowl with dough.
8. Knead the dough again to distribute the additives evenly. Its consistency will get a little denser, but it will still stick to your hands. Therefore, it is advisable to sprinkle your palms with flour or grease with oil.
9. Form the dough into a bar and place it on a parchment-lined baking sheet. Now you need the yolk that you left at the start of cooking. Take it and stir with a fork. Use a silicone brush to brush the dough bar with it.
10. Cover the dough evenly with yolk on all sides. It will give the croutons a beautiful shine.
11. Heat the oven to 180 degrees and send the bar to bake for half an hour. When the top is well browned, remove it from the brazier.
12. Use a sharp knife to cut it into slices, as you usually cut bread, ie. about 1 cm thick.
13. Take a baking sheet and place the bread on top of it.
14. In the oven, reduce the temperature to 150 degrees and send the croutons to dry. Drying time will depend on the desired consistency. If you want them to be light in color, then keep them in the roasting pan for 10 minutes. If you prefer crunchier ones, leave them for 30 minutes. Cool the finished croutons and store in a paper bag in a dry place.
Note: additives for these croutons can be very different. For example, raisins, seeds, banana, sesame, dates, almonds, peanuts, hazelnuts, etc. will do.
See also a video recipe on how to make biscuits with nuts and dried fruits (biscotti).
