These sheets of pastry are made with maple syrup and sprinkled with maple sugar, then broken into shards.
This simple, sunflower seed–flecked cracker gets a fragrant boost of flavor from rosemary.
These tender, crumbly, buttery Parmesan coins are a clever twist on sweet slice-and-bake shortbread cookies.
It's important to chill the dough before and after rolling it out so the crackers are tender.
These thin, tasty crackers are super-crunchy and versatile.
Justin Devillier upgrades classic Southern cheese straws with Iranian spices. He sometimes swaps out the cardamom for equal amounts of ground coriander or fennel seed.
This recipe based on Armenian-style lavash, which is very crisp and dusted with seeds or spices.
These long, crispy bread sticks are a lovely accompaniment to any soup, including Mario Batali's vegetable-and-farro version. Batali makes the bread sticks with leaves from the lightly bitter Mediterranean herb myrtle; crushed juniper berries are a good substitute. He also seasons the grissini with cayenne pepper, one of his favorite spices; he keeps it in a salt shaker so it's easy to dispense.
These hearty crackers get a hint of heat from red pepper flakes.
These Olive Oil Crackers get extra crunch from a double layer of thinly stretched dough. Serve them with dips, pates, or Chilled Shrimp with Tunisian Hot Sauce.
