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.

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