Hazelnut Fig Seeded Crisps

I know you’ll get a kick out of these Hazelnut Fig Seeded Crisps if you’re a fan of those fancy store bought crisps. Even more so if you’ve been intrigued but weren’t willing to plunk down the $8 a box. Isn’t it thrilling to realize you’re not a slave to ready made!

These crackers are very much like a thin savory version of biscotti—

they start their life as a dense loaf that is heavily studded with nuts, seeds and dried fruit. The loaf is then thinly sliced and baked again until crisp. The final crackers are crunchy with a nice bit of chewiness, full of flavor, and beautiful. We’ve always used these crackers with cheese— our favorite pairing is with soft blue or goat cheese. But I’m thinking they would make a glamorous breakfast, smothered in cream cheese. And you’d be hard pressed to find a healthier snack.

It’s so easy to make these your own. The recipe calls for a cup of seeds, so you could mix and match any way you want. I used sesame, millet, pepitas, and flax. Then you can further personalize it with your favorite nuts and/or fruits, herbs, etc. I used whole hazelnuts and rough chopped dried figs.

The loaf comes out of the oven a deep glossy brown. Let it cool, then wrap it up and pop it in the freezer. When it hardens you’ll have a much easier time slicing it thinly for its second round in the oven.

The fun of a recipe like this is the room it leaves for wild creativity… I have a feeling I’ll be working with this idea a lot.

This batter comes together absurdly easily. It’s like a quick bread, and all you do is throw everything together in one bowl.

The hardest part about these crisps is choosing your add-in ingredients because the possibilities are endless.

I originally sliced the bread after it was in the freezer for about an hour. I tried leaving the loaf in the freezer a little longer, and managed to get very thin slices on the mandolin set at 1/4 inch. Only try this if you’re skilled with the mandolin…you have to apply even pressure, and use caution. If the bread becomes frozen solid it can’t be sliced, so you have to let it thaw somewhat. The good news is that however you slice them, these crackers are fabulous.

Seeded crisp crackers
3.25 from 28 votes

Hazelnut Fig Seeded Crisps

I know you’ll get a kick out of these Hazelnut Fig Seeded Crisps if you’re a fan of those fancy store bought crisps.  Even more so if you’ve been intrigued but weren’t willing to plunk down the $8 a box.  Isn’t it thrilling to realize you’re not a slave to ready made!
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Author Sue Moran


  • 1 cup whole wheat flour
  • 1 cup bread flour
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1/4 cup sesame seeds1/4 cup peptias
  • 1/4 cup millet seeds
  • 1/4 cup flax seeds
  • 1 cup whole hazelnuts
  • 1 cup dried figs rough chopped
  • 2 cups buttermilk
  • 1/4 cup honey


  • Set oven to 350F
  • Mix all the dry ingredients together in a mixing bowl.
  • Stir in the buttermilk and honey. Mix well. (The batter will be thin)
  • Pour into a greased loaf pan and bake for about 40-45 minutes, until golden brown and a toothpick inserted in the center comes out dry.
  • Cool on a rack.
  • When cool, wrap the loaf in foil and pop in the freezer for an hour to an hour and a half to firm it up for slicing. You can also freeze the loaf at this stage and slice and bake it at a later date.
  • Slice as thinly as you can, using a very sharp serrated bread knife. The thinner you are able to slice the loaf the crisper your crackers will be. Lay the slices out on a baking sheet.
  • Bake at 300, for about 15 minutes, then flip over and bake another 15 minutes, until the crackers are a rich brown and crisp on both sides.

notes and variations

  • You can bake these crackers in mini loaf tins for a smaller cracker if you want.  Just adjust the baking time down to suit the size of the pan.
  • If your slices are a bit on the thick side, pop them in the toaster!  I think I will experiment with some intentionally thicker slices.  They would make fabulous tartines, or crostini, too.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Hazelnut Fig Seeded Crisps pin



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    Please rate this recipe!

  • Reply
    March 19, 2019 at 11:52 am

    This looks amazing. How important is it to use wheat flour? I’m wheat intolerant so I was thinking of trying this with oat flour or coconut flour…

    • Reply
      March 19, 2019 at 12:10 pm

      I think you could definitely get away with using another type of flour, I would try oat or a gluten free baking mix, but I would not try coconut flour, it behaves very differently from other flours.

  • Reply
    Janice Smith
    December 31, 2018 at 11:19 am

    How many calories in this bread

  • Reply
    December 8, 2018 at 3:01 pm

    5 stars
    Great recipe. Did mine with pistachios and currants instead of the hazelnuts. Great result!

    • Reply
      December 8, 2018 at 3:12 pm

      There are so many ways to change these up, thanks for the feedback Debby!

  • Reply
    February 10, 2016 at 3:00 pm

    I have been using electric slicer . They come uniform sizes and you can adjust thickness. I have found however that 25 minutes gives me a burnt product. I leave in for 15 minutes only.

    • Reply
      February 10, 2016 at 3:07 pm

      Thanks for that feedback Heather…I think an electric slicer would be perfect for this!

  • Reply
    Lemon Chiffon Cake
    March 11, 2013 at 3:59 pm

    Can I sub whole-wheat or othere whole-grain flour for bread flour? I would like to make this 100% whole-grain.

  • Reply
    shannon weber
    January 15, 2013 at 3:44 am

    OMG CRISPS! what a fantastic idea! Why is this one of those things that i’ve never once thought to make on my own? They are just beautiful…stunning, really. Great recipe; i’m totally going to experiment with this.

  • Reply
    The Café Sucré Farine
    January 13, 2013 at 6:56 pm

    YUM! I make something similar but I LOVE your version! These look just amazing with the hazelnuts and figs.

  • Reply
    January 13, 2013 at 10:08 am

    i didn’t think this particular post would interest me, but it did! i’m all but resolved to make my own crisps, and i don’t even eat or serve that sort of thing! the cross-section is terrific and the loaf is just chock-full of goodies. nice one, sue. 🙂

  • Reply
    January 11, 2013 at 11:54 pm

    That cake looks so good that I might have a hard time being patient enough to slice and toast it up! But on the other hand, it sounds amazing with cheese–so I might not. 🙂

  • Reply
    January 12, 2013 at 3:53 am

    those are totally and completely gorgeous. I am going to have to try and create a gluten free version of this!

  • Reply
    l o v e l y t h i n g s
    January 12, 2013 at 3:41 am

    These look gorgeous! Hard to imagine that batter comes together so easily when the results are so amazing! I’m going to give these a try this weekend.

  • Reply
    La Table De Nana
    January 11, 2013 at 9:10 pm

    I’ve made little crisps quite similar and loved doing so..it does open up a whole window of creativity.
    Lovely recipe thanks~

  • Reply
    Mary Younkin
    January 11, 2013 at 7:41 pm

    These crisps are gorgeous! I’ve never seen the store-bought variety. I bet the variety of flavors and textures in these makes them truly unique.

  • Reply
    January 11, 2013 at 6:18 pm

    I’ve paid the “you got to be some incredible cracker for this price” at Whole Foods. They WERE; however, the reality of paying more per pound than most indulgences I purchase has made me less inclined to toss them into our grocery cart. I saw DWJ’s post on these a while ago, but your photos give me hope that the process IS worth the result. Your version looks awesome! Great mandolin tip, i was wondering how you sliced through those seeds and nuts as I read…. and then you gave the crucial know how. Brilliant.. the evenly sliced perfectly toasted crisps are gorgeous.

    • Reply
      Sue/the view from great island
      January 11, 2013 at 9:46 pm

      I’ve wanted to make these for a while now, but I was certain that I wouldn’t be able to slice them. It was a nice surprise to learn that it wasn’t so hard. Of course I did use this recipe as an excuse to go out and buy my first good bread knife. But I needed to do that anyway 😉

  • Reply
    Averie @ Averie Cooks
    January 11, 2013 at 6:12 pm

    I was reading flatbread and cracker recipes last night in an effort to make something that wasn’t cookies! This is genius and $8 boxes of crackers aren’t ever happening here:) But these could be! I have always wondered how crackers like this are made…the double baking. Bake as loaf, slice, bake. I have always just rolled out dough, sliced with pizza cutter and baked the squares. Huge lightbulb here. Thank you Sue!

    • Reply
      Sue/the view from great island
      January 11, 2013 at 9:47 pm

      I’m embarrassed to say we’ve bought a few boxes of the expensive crackers, but they served their purpose for ‘inspiration and research’!

  • Reply
    January 11, 2013 at 5:16 pm

    They look incredible, I would love them toasted with butter. The hazelnuts are calling out to me.

    • Reply
      Sue/the view from great island
      January 11, 2013 at 9:48 pm

      I did that this morning, popped one of the thicker slices into the toaster for just a little bit and buttered it up. Yum.

  • Reply
    Cathy at Wives with Knives
    January 11, 2013 at 5:11 pm

    You have reminded me how delicious these crisps are, Sue. I would love the addition of dried figs and hazelnuts. They are so good with a little piece of cheese on top.

    • Reply
      Sue/the view from great island
      January 11, 2013 at 9:55 pm

      It’s nice because the cracker is crisp and the fig is chewy. I think I may make these for next year’s holiday gifts, and I have lots of lead time to figure out fun variations!

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