Really, these are just crunchy, thin breadsticks, but using the Italian name sounds much more impressive, no? These easy, no yeast carbtastic treats add a comforting touch to dinner; I've eaten mine with minestrone and other soups this fall. Feel free to adapt the flavors--I plan to add cheese to my next batch, maybe some chopped black olives too.
adapted from Gourmet, 2002
1/2 cup plus 1 tbsp. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp sugar
1/4 tsp. kosher salt
1-2 tbsp. finely chopped fresh herbs (I used sage, thyme and marjoram)
1/4 cup milk
2 tsp. unsalted butter, extremely softened
kosher salt and coarsely ground black pepper for sprinkling
Preheat oven to 350.
Whisk the first 5 ingredients together in a medium bowl until well mixed. Gently stir in the fresh herbs. Mix in the milk and the butter, stirring until it all comes together.
Remove dough to a lightly floured work surface and knead until smooth and elastic, about 3 minutes. Roll dough into a log and cut into 8-10 pieces. Roll each individual piece into a long, thin stick, about 8-10 inches long. They may break as you roll, and that's fine. You can either smoosh them back together, or just bake shorter sticks.
Place all of your grissini on a parchment lined baking sheet, sprinkle with salt and pepper, and bake for approximately 20-22 minutes. I would check them at 20 minutes and see how they look--how long you cook them depends on how crispy you like them!