Author Notes
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 Jeanne McDowell
Test Kitchen Notes
For more on how to make crackers, see the full article. —The Editors
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Makes
Makes about 2 dozen crackers
Ingredients
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12 tablespoons
(170 g) unsalted butter, at room temperature
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1/4 cup
(50 g) granulated sugar
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2
large (113 g) eggs, at room temperature
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1 cup
(106 g) pumpernickel flour
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1 cup
(120 g) all purpose flour
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1 1/2 teaspoons
(6 g) baking powder
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3/4 teaspoon
(3 g) fine sea salt
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poppy seeds, as needed for finishing
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flaky salt, as needed for finishing
Directions
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Preheat the oven to 350°F. Line a baking sheets with parchment paper.
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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.
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Add the eggs one at a time, mixing just until combined.
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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.
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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.
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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.
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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.
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Bake the crackers until they are dry and crisp, 15-17 minutes more. Let cool completely before serving.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, came out on November 10th, 2020, and my pie merch collaboration with Food52 is out now too: https://food52.com/shop/merchants/manifest-food52/food52-x-erin-mcdowell
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