Almond-Poppy Crackers with Cottage Cheese and Honey
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Martha Stewart Living, April 2010
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Yield Makes 1 dozen
Serves 6
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Ingredients
For the Crackers:
- 1 1/2 cups blanched almond flour (bobsredmill.com)
- 1 tablespoon poppy seeds
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon coarse salt
- 1 large egg white, lightly beaten
For the Topping:
- 3/4 cup low-fat cottage cheese
- 1/4 cup honey
Directions
Make the Crackers:
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Preheat oven to 350 degrees. Combine flour, poppy seeds, oil, salt, and egg white. Transfer mixture to a parchment-lined baking sheet. Cover with parchment; roll out dough to an 8-by-12-inch rectangle. Uncover, and cut into twelve 2-by-4-inch crackers using a paring knife. Bake until golden brown, 12 to 14 minutes. Let cool.
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Make the Topping:
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Pulse cottage cheese in a food processor until smooth. Spread 1 tablespoon onto each cracker, and drizzle each with 1 teaspoon honey.
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Cook's Note
An unrimmed baking sheet makes it easier to roll the dough. Crackers can be stored at room temperature for up to one week.
I was really looking forward to these crackerrs, but I couldn't get the tthings together - they crumbled instead of becoming dough.
Can anyone tell me how much a cup is, either in grams or decilitters - in Denmark we don't use cups, so I don't really know how much it is.
Just made these as a dessert. They are yummy and super easy to make.
These crackers are so simple to make and very tasty! I made them with half poppy seeds and half chia seeds. I also made the Sweet Potato Hummus. It goes really well with the crackers.