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

Yield

Ingredients

Directions

Cook's Notes

Crackers may be made a day ahead and kept in an airtight container at room temperature.

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176
  • smithmpls
    21 JUL, 2018
    Love the flavor! Made a long, thin dough log so my yield included 40 crackers, baked for 25 min until edges were tinged brown. serrated knif to slice worked well. The Rosmary dipped in egg white elevates the look of these crackers.
    Reply
  • MS10229685
    22 MAR, 2018
    Delicious but not crisp. I suggest baking and serving only when you are ready to consume these. They become soft when stored.
    Reply

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