MAKES 20 CRACKERS 3/4 | | cup (2 ounces) pecan halves | | | 3/4 | | cup all-purpose flour | | | 4 | | tablespoons chilled unsalted butter, cut into small pieces | | | 3 | | ounces blue cheese, such as Danish blue, crumbled | | | 1. Heat oven to 375°. 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. | | | 2. 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. | | | 3. 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. | | | 4. Heat oven to 325°. 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. | | | | | | | | Note: This recipe adapted from “Martha Stewart’s Hors d’Oeuvres Handbook�?(Clarkson Potter, 1999). | |