Rita B brought these to Sarah Thompsen's party at our house a couple of weeks ago and both Frank & I fell in love with them. Rita sent me recipe swearing they were easy and she wasn't lying. Juniper Rose and I made them this afternoon and even with her help it was snap (For detailed instructions see pictures below).I made them per instructions and with a slight variation( I added parmesean cheese to the topping half way thru their baking period on one batch). Ok so one change- I rolled them out between wax papers- just like Grama Busche makes her pie crusts- super easy and slick. I think you can pretty much put whatever you would want on top, though the basic recipe is perfect just the way it is. We're having these crackers with tampenade and other snacks for dinner, but I think they would be great with soup and a salad. Thanks Rita for sharing the recipe...... Kathleen
From Rita Bergstedt
Duluth, MN
Croccantini (Italian Flatbread Crackers) makes 1 pound
Duluth, MN
Croccantini (Italian Flatbread Crackers) makes 1 pound
2 cups all purpose flour or gold n white flour
½ tsp. salt
½ cup canola oil
½ cup ice water
toasted sesame seeds
olive oil
coarse salt
1) Whisk salt and flour together to mix
2) Add canola oil and ice water, using large pastr;y fork, stir together until mix turns into a ball
3) Turn dough out onto lightly floured board, firm into a ball, cut into 4 pieces, place each piece on a piece of plastic wrap, fold, firm dough, place into refrigerator for 30 minutes
4) Have a cookie sheet ready (a piece of parchment paper works very well); remove one piece at a time from refrigerator, roll out on lightly floured board into a rectangle, a size to fit your cookie sheet as thin as you can roll it and handle it.
5) With your pastry fork, dock entire surface
6) Pour approximately 2 Tablespoons olive oil onto surface, use pastry brush to cover dough evenly
7) Sprinkle with sesame seeds and coarse salt
8) Using pizza cutter, cut through dough lengthwise, then cross-wise in 2 inch increments.
9) Place pans into oven, preheated to 400º for 16 minutes, watch closely until nicely browned. (350º convection for 14 minutes)
½ tsp. salt
½ cup canola oil
½ cup ice water
toasted sesame seeds
olive oil
coarse salt
1) Whisk salt and flour together to mix
2) Add canola oil and ice water, using large pastr;y fork, stir together until mix turns into a ball
3) Turn dough out onto lightly floured board, firm into a ball, cut into 4 pieces, place each piece on a piece of plastic wrap, fold, firm dough, place into refrigerator for 30 minutes
4) Have a cookie sheet ready (a piece of parchment paper works very well); remove one piece at a time from refrigerator, roll out on lightly floured board into a rectangle, a size to fit your cookie sheet as thin as you can roll it and handle it.
5) With your pastry fork, dock entire surface
6) Pour approximately 2 Tablespoons olive oil onto surface, use pastry brush to cover dough evenly
7) Sprinkle with sesame seeds and coarse salt
8) Using pizza cutter, cut through dough lengthwise, then cross-wise in 2 inch increments.
9) Place pans into oven, preheated to 400º for 16 minutes, watch closely until nicely browned. (350º convection for 14 minutes)
Dock entire surface of dough
Always use quality olive oil
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