Adapted from Bon Appetit
This recipe was in a recent Bon Appetit and sounded delicious and not too difficult to make. I have never made crackers so I was a bit intimidated, but everything came together easily. It made a lot a mountain of crackers and next time, I will freeze one of the logs to use later. Since I thought they were pretty rich, a few go a long way. Serving them with an antipasto platter (Bon Appetit tip) was perfect and a great balance with the cracker. They are also great with a glass of champagne.
- 3/4 cup unsalted butter (1 1/2 sticks) – room temperature
- 12 ounces Gruyere cheese – finely grated
- 1 teaspoon salt
- 2 cups (plus tablespoon) all-purpose flour
- 1 cup chopped toasted walnuts
Using electric mixer, beat butter in bowl until smooth.
Beat in cheese and salt. Add flour and walnuts and beat just until dough comes together, adding teaspoons of water if dry.
Divide in half. Roll each half into 14 inch log.
Wrap in plastic and chill until firm – at least four hours – Can do 2 days ahead.
You can freeze them at this point – just wrap thoroughly.
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
Cut logs crosswise into 1/4 inch slices. Place on baking sheet ½ inch apart.
Bake until deep golden brown – about 20 minutes (mine took 25 minutes).
Transfer to rack to cool.
Serve with antipasto platter or by themselves.