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Walnut-Blue Cheese Coins

The blue cheese makes these crackers quite rich.

  • Yield: Makes 30
Walnut-Blue Cheese Coins

Source: Martha Stewart Living, November 1997


  • 1 cup toasted walnuts, (3 1/4 ounces)
  • 3/4 cup all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon baking soda
  • 2 tablespoons cold unsalted butter, cut in pieces
  • 1/4 pound blue cheese, crumbled
  • Coarse salt, for sprinkling


  1. In the bowl of a food processor, finely grind 1/2 cup walnuts. Add flour, salt, pepper, and baking soda; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until dough comes together, about 15 seconds.

  2. Preheat oven to 350 degrees. Transfer dough to lightly floured surface; divide into two equal parts. Using your hands, roll dough into two 1 1/2-inch-diameter logs. Coarsely chop remaining 1/2 cup walnuts; sprinkle over a clean work surface. Roll logs in walnuts. Wrap each log in plastic wrap, and chill until firm, at least 3 hours.

  3. Slice logs into 1/4-inch-thick coins. Transfer to ungreased baking sheet; sprinkle lightly with coarse salt. Bake until centers are firm to the touch, about 15 minutes. Transfer to a wire rack to cool. Store in an airtight container, at room temperature, 3 to 4 days.

Reviews (4)

  • SusanDotWilson 15 Dec, 2010

    I have made these every year since they were first published, oh, 10 years ago or so, and they always turn out amazing. Everyone raves about them and they are as staple a part of Christmas as gingerbread. It's all about the cheese - you need to use a good quality, creamy style - that will help hold them together. You also need fresh walnuts - I toast them a bit first. Mediocre cheese and rancid walnuts will certainly make for unpleasant crackers.

  • jandafrog 13 Feb, 2009

    I threw these out. Won't make again. The dough came together alright for me, but the flavor was terrible. This from someone who loves walnuts, blue cheese and savory shortbreads!

  • stt64 1 Jan, 2009

    I'm no cook and it worked fine for me. Had them for New Year's. Great savory bar snack. I'll also recommend the feta dip and sugared almonds and pine nuts!

  • Wendytruth 28 Dec, 2008

    Awful recipe - would not make it again. Dough was crumbly and dry and fell apart. I had added a touch of olive oil and still it fell apart. My guess is something was left out of the recipe.

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