Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


  • 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


  • 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.)


Rate or Review


  • 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

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Pallavicina, Italy (505)

At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks