Twice-Baked Pumpernickel Crackers

1. 1

   Preheat the oven to 350u00b0F. Line a baking sheets with parchment paper.

2. 2

   In the bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium speed for a few minutes to lighten it. Add the sugar and mix for 1 minute.

3. 3

   Add the eggs one at a time, mixing just until combined.

4. 4

   Add the pumpernickel, all purpose flour, baking powder, and fine sea salt. Mix until the dough comes together - scrape the bowl well, then mix again to ensure the mixture is homogeneous.

5. 5

   Use slightly damp hands to shape the dough into a log on the prepared baking sheet. The log should be about 13 inches long and 3 1/2 inches wide.

6. 6

   Sprinkle poppy seeds + flaky salt generously over the outside of the log. Transfer to the oven and bake until the log appears quite firmly set on the exterior, 25-30 minutes.

7. 7

   Let cool completely, then slice the logs with a serrated knife into pieces about 1 inch thick. Return the sliced crackers to the baking sheet - they can be very close together.

8. 8

   Bake the crackers until they are dry and crisp, 15-17 minutes more. Let cool completely before serving.

* Per serving · 4 servings · Values may vary.

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