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1
In a preheated 350F oven toast 1/2 cup pecans, about 7 minutes, and cool.
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2
Finely chop toasted pecans and separate egg.
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3
In a bowl with a fork cream butter and Saga until smooth.
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4
Add egg yolk, stirring until combined well.
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5
Add flour and chopped pecans and stir until mixture just forms a dough.
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6
Halve dough and on separate sheets of wax paper form each half into a 12- by 1 1/4-inch log, using wax paper as a guide.
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7
Freeze logs, wrapped in wax paper, just until firm, about 30 minutes.
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8
Preheat oven to 375F.
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9
and lightly grease 2 large baking sheets.
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10
Cut logs crosswise into 1/4-inch-thick slices and arrange slices about 1/2 inch apart on baking sheets.
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11
Top each cracker with a remaining pecan half, pressing slightly into dough.
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12
Brush tops of crackers, including pecans, with lightly beaten egg white.
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13
Bake crackers in batches, if necessary, in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown, about 12 minutes total.
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14
With a spatula transfer crackers to paper towels to blot and transfer to a rack to cool.
