Almond-Poppy Crackers with Cottage Cheese and Honey

Intensely flavored almond flour gives these poppy crackers a buttery crispness, along with a measure of protein, calcium, vitamin E, and folic acid.
Martha Stewart Living, April 2010
  • Yield Makes 1 dozen
    Serves 6
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  • 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


  • Make the Crackers:

    1. 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.

  • Make the Topping:

    1. Pulse cottage cheese in a food processor until smooth. Spread 1 tablespoon onto each cracker, and drizzle each with 1 teaspoon honey.

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.

Recipe Reviews

Reviews (3)

  • asstmm 28 Apr, 2013

    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.

  • Julia S 5 Jan, 2013

    Just made these as a dessert. They are yummy and super easy to make.

  • hc1871 22 Feb, 2011

    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.