I came upon this recipe for Almond Poppyseed crackers in Living a year or two ago and thought I’d try it out, mostly because I’m a big fan of poppyseeds and had never before endeavored to make my own crackers. I was surprised at how easy they were to make and was delighted by how tasty they turned out to be.
Since then, they’ve become a staple for me, especially when we have folks coming over for dinner. To celebrate the beginning of spring, we had some people over for dinner in the backyard and I whipped up a batch of almond poppyseed crackers paired with prosciutto, basil, fresh mozzarella and tomato jam. Tasty.
Almond Poppyseed Crackers
Makes 12 crackers
- 1 1/2 cups almond meal
- 1 tablespoon poppy seeds
- 1/4 teaspoon sea salt
- 1 egg white
Preheat oven to 350°F and adjust rack to middle position. Stir together almond meal, poppy seeds, salt and egg white until incorporated. Lay a 16-inch long piece of parchment paper on the counter. Place dough on parchment paper and cover with an additional piece of parchment paper. Using a rolling pin, roll the dough to an 8 x 12-inch rectangle (you can also just use your hands to pat it down–I usually do it this way even though it makes for less perfect rectangles. I prefer them a little rustic). Transfer parchment paper with cracker dough onto a baking sheet. Bake for 14 minutes, until golden brown. Cool to room temperature. Cut the dough into 2 x 4-inch crackers with a paring knife.
For more recipes like this one, visit the Domesticity page.