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
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.