Like savory biscotti, this cracker is first baked in a long log, then sliced and baked again until crisp. I like them best heavily coated in poppy seeds with a sprinkling of flaky salt, but feel free to swap out sesame or other seeds, too, or leave them plain and pumpernickel-y. I love serving these for brunch with cream cheese and smoked salmon. —Erin McDowell
Test Kitchen Notes
For more on how to make crackers, see the full article. —The Editors
makes about 2 dozen crackers
(170 g) unsalted butter, at room temperature
(50 g) granulated sugar
large (113 g) eggs, at room temperature
(106 g) pumpernickel flour
(120 g) all purpose flour
1 1/2 teaspoons
(6 g) baking powder
(3 g) fine sea salt
poppy seeds, as needed for finishing
flaky salt, as needed for finishing
In This Recipe
Preheat the oven to 350°F. Line a baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium speed for a few minutes to lighten it. Add the sugar and mix for 1 minute.
Add the eggs one at a time, mixing just until combined.
Add the pumpernickel, all purpose flour, baking powder, and fine sea salt. Mix until the dough comes together – scrape the bowl well, then mix again to ensure the mixture is homogeneous.
Use slightly damp hands to shape the dough into a log on the prepared baking sheet. The log should be about 13 inches long and 3 ½ inches wide.
Sprinkle poppy seeds + flaky salt generously over the outside of the log. Transfer to the oven and bake until the log appears quite firmly set on the exterior, 25-30 minutes.
Let cool completely, then slice the logs with a serrated knife into pieces about 1 inch thick. Return the sliced crackers to the baking sheet – they can be very close together.
Bake the crackers until they are dry and crisp, 15-17 minutes more. Let cool completely before serving.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.