New This Month

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.

  • Servings: 6
  • Yield: Makes 1 dozen

Source: Martha Stewart Living, April 2010


For the Crackers:

  • 1 1/2 cups blanched almond flour
  • 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


  1. Make the crackers: 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.

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

Cook's Notes

An unrimmed baking sheet makes it easier to roll the dough. Crackers can be stored at room temperature for up to one week.

Reviews Add a comment

  • 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.