These crunchy crackers are completely addictive! Great for gift-giving, entertaining or anytime snacking. 

Prep time: 30 minutes
Cook time: 12 to 15 minutes per batch
Servings: 16 appetizers


  • 1 1/4 cups Mariani Original Walnutmilk

  • 1 tablespoon + 1 teaspoon lemon juice

  • 3 cups flour

  • 1/2 cup butter, softened*

  • 2 teaspoons garlic salt

  • 2 teaspoons onion powder

  • 1/2 teaspoon baking soda

  • 3/4 teaspoon pepper

  • 1 1/2 cups Mariani Sliced Almonds, divided

  • 2 tablespoons sesame seeds

  • 1 tablespoon poppy seeds


  1. Preheat oven to 375°F and line 2 baking sheets with parchment paper.

  2. Place Walnutmilk and lemon juice in a measuring cup and let stand for 5 minutes.

  3. Stir together flour, butter, garlic salt, onion powder, baking soda and pepper with a pastry blender or a fork.

  4. Stir in 1 cup walnutmilk mixture to make a stiff dough. Stir in 1/2 cup almonds.

  5. Transfer to a lightly floured board and knead several times to form a smooth ball. Divide into 6 equal pieces.

  6. Roll 2 pieces as thinly as possible on a lightly floured board.

  7. Transfer to prepared baking sheets and brush with some of the remaining Walnutmilk mixture.

  8. Sprinkle each piece of dough with 1 teaspoon sesame seeds, 1/2 teaspoon poppy seeds and about 2 1/2 tablespoons of almonds.

  9. Bake for 12 to 15 minutes or until a light golden brown. Let cool completely, then break into large pieces.

  10. Repeat with remaining dough, walnutmilk mixture, seeds and almonds.

May be prepared up to 5 days ahead, stored in an airtight container.

Vegan Option

*Substitute 1/2 cup olive oil for the butter to make this recipe vegan.


  • Stir 1/2 cup grated Parmesan cheese and 1 teaspoon Italian herb seasoning blend into dough before rolling.

Nutritional analysis per serving:

Calories: 200, Fat: 11g, Saturated Fat: 4g, Trans Fat: 0g, MUFA: 4.29, PUFA: 1.63, Cholesterol: 15mg, Sodium: 220mg, Potassium: 97mg, Carbohydrates: 19g, Fiber: 2g, Sugar: 0g, Protein: 5g, Vitamin A: 20%, Vitamin C: 0%, Calcium: 6%, Iron: 8%

Heather Orr-Martinez