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1
Pulse walnuts in food processor until finely ground; you should have 1/2 cup.
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2
Add flours, brown sugar, baking soda and salt, and pulse to combine.
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3
Add butter and pulse in 1-second bursts until it resembles wet sand, 8-10 pulses.
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4
Whisk together maple syrup, milk, vanilla extract, and maple extract (if using) in small bowl.
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5
Add to food processor and pulse just until dough comes together, 3-5 pulses.
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6
It will be very soft and sticky.
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7
Scoop dough onto a large sheet of plastic wrap.
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8
Pat it into a 1-inch thick rectangle.
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9
Wrap tightly in plastic and chill in the refrigerator for at least two hours, or up to overnight.
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10
Preheat oven to 350F Line two baking sheets with parchment paper.
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11
Dough will remain soft and fairly sticky, so flour board and rolling pin generously.
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12
Divide dough in half; return one piece to refrigerator.
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13
Roll into a 12x8 sheet; trim the edges neatly with a pizza cutter, then cut into 12 4x2 rectangles.
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14
Transfer rectangles to lined sheet pan.
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15
Using tines of a fork, poke 5 rows of holes down the center of each cracker, then turn fork over and crimp the edges of each cracker.
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16
Place pan in refrigerator while preparing the remaining piece of dough.
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17
When second pan is ready, keep both in refrigerator for 30 minutes.
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18
Sprinkle crackers with granulated sugar, if using, then bake in preheated oven until edges are lightly browned and crackers are firm to the touch, about 15 minutes.
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19
Spin each sheet 180 and swap racks halfway through.
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20
Cool on pan 2-3 minutes, then transfer to a rack until completely cooled.
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21
Store in airtight container for up to one week.
