Rating: 3.22 stars
63 Ratings
  • 5 star values: 11
  • 4 star values: 9
  • 3 star values: 26
  • 2 star values: 17
  • 1 star values: 0

This recipe is adapted from "Martha Stewart's Hors d'Oeuvres Handbook" (Clarkson Potter, 1999).

The Martha Stewart Show, December 2005, The Martha Stewart Show, Episode 1060

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Read the full recipe after the video.

Recipe Summary test

Yield:
Makes 20 crackers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375 degrees. Place pecans on a rimmed baking sheet; bake until fragrant, 3 to 5 minutes. Let cool. Transfer pecans to the bowl of a food processor; pulse until finely ground. Transfer ground pecans into a small bowl; set aside.

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  • Combine flour and pecans in the bowl of a food processor; pulse briefly to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; process until dough comes together and is well combined.

  • Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.

  • Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Bake immediately, rotating once, until crackers are grolden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature.

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Reviews (2)

63 Ratings
  • 5 star values: 11
  • 4 star values: 9
  • 3 star values: 26
  • 2 star values: 17
  • 1 star values: 0
Rating: 5 stars
10/28/2019
This recipe worked exactly as written. I made a batch, sliced it into 20 crackers, and baked just four a day for my husband and me to enjoy with cocktails, using the toaster oven to do the baking. Very convenient.
Rating: Unrated
12/30/2008
The cheese flavor is very mild. I serve mine with fig preserves spooned on top.