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Recipe

Sesame-Poppy-Pecan Crackers

Scott Phillips

Yield: Yields 49 crackers; serves 12 to 14

These buttery bites are a great quick hors d’oeuvre that goes well on a cheese plate, with your favorite dip, or all on their own.

Ingredients

  • All-purpose flour, for rolling
  • 1 recipe Buttermilk Biscuit Dough
  • 1 large egg
  • 1-1/4 oz. (1/3 cup) finely chopped pecans
  • 1-1/2 Tbs. poppy seeds
  • 1-1/2 Tbs. sesame seeds
  • 3/4 tsp. kosher salt

Nutritional Information

      Calories (kcal) : 150
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 2.5
      Cholesterol (mg): 25
      Sodium (mg): 270
      Carbohydrates (g): 15
      Fiber (g): 1
      Protein (g): 3

Preparation

  • Position racks in the upper and lower thirds of the oven and heat the oven to 425°F. Line two large rimmed baking sheets with parchment.
  • On a floured surface, pat the dough into a 5-inch square. Using a floured rolling pin, roll the dough into a 14-inch square, lightly dusting with flour as you roll to keep the dough from sticking, if necessary.
  • In a small bowl, beat the egg with 1 Tbs. water. In another small bowl, combine the pecans, seeds, and salt. Lightly brush the dough with the egg wash, then evenly sprinkle with the nut-seed mixture. Using a sharp knife, pastry wheel, or pizza cutter, cut the dough into forty-nine 2-inch squares. Using a spatula, transfer the squares to the prepared sheets, arranging them about 1/2 inch apart.
  • Bake until golden-brown, 18 to 20 minutes, swapping positions and rotating the sheets halfway through baking. Transfer to a wire rack to cool. (These crackers taste best when freshly made, but they can be frozen in an airtight container for up to 3 weeks. Thaw in the refrigerator overnight and warm in a 350°F oven for 5 minutes before serving.)

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Reviews

  • cookslots | 10/20/2013

    Our plans changed last minute and I wanted to bring an appetizer to a cocktail party. It had to include ingredients on hand and after a few minutes of searching this recipe came up. I started around 6 and they were out of the oven, cooled and paired with a delicious cheddar cheese by 7. Everyone at the party kept saying, "You made these crackers?" Another comment was, 'Such a smooth, buttery texture with a delicate crunch". It is now a standard in my repertoire

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