Walnut crackers

Yield: 60 servings

Measure Ingredient
1½ cup All-purpose flour
½ cup Potato flour
¼ teaspoon Salt
2 tablespoons Plus 2 teaspoons (1/3
\N \N Stick) butter or margarine,
\N \N Softened
½ cup Finely chopped, toasted
\N \N Walnuts
1 cup Ice water
\N \N Salt for the tops (opt.)

"These crackers capture the essence of walnuts. Rich and meaty, but at the same time light and crisp, they are excellent with a blue cheese spread and a glass of port. 350~F. 25 to 30 minutes Preheat the oven to 350~F.

Mix the flours and salt together in a large bowl or in the food processor. Cut in the butter until the mixture resembles coarse meal.

Add the walnuts and stir until they are evenly distributed throughout. Blend in enough of the water to form a dough that will hold together in a cohesive ball. The dough will be somewhat sticky.

Wrap the dough in wax paper or lightly buttered aluminum foil and chill for at least ½ hour.

Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to ⅛ inch thick. If desired, sprinkle the tops lightly with salt and roll over the dough with your rolling pin. With a cookie cutter, glass, or juice can, cut the dough into 2-inch rounds.

Place them on a lightly greased or parchemnt-lined baking sheet.

Prick each round in 2 or 3 places with the tines of a fork. Bake for 25 to 30 minutes, or until lightly browned. Cool on a rack. Yield: 55-60.

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