Almond Poppyseed Crackers with Ricotta and Honey

The crackers are great by themselves, but you can take them to the next level by smearing ricotta on top and drizzling them with honey.  Some might enjoy them topped with fruity preserves or a hard cheese.

Almond Poppyseed Crackers with Ricotta and Honey

Serving Size: Makes 12 crackers

Almond Poppyseed Crackers with Ricotta and Honey

Adapted loosely from Martha Stewart Living.



  • 1 1/2 cups almond meal

  • 1 tablespoon poppy seeds

  • 1 tablespoon coconut oil (to read about the benefits of this oil click here, for the oil I recommend click here)
  • 1/4 teaspoon sea salt
1 egg white
  • Topping:

  • 3/4 cup ricotta cheese (for a recipe to make your own, click here)

  • 1/4 cup honey


Preheat oven to 350°F and adjust rack to middle position. Stir together almond meal, poppy seeds, coconut oil, salt and egg white until incorporated. Lay a 16-inch long piece of parchment paper on the counter. Pour dough onto parchment paper and cover with an additional piece of parchment paper. Using a rolling pin, roll the dough to an 8 x 12-inch rectangle. Uncover and cut the dough into 2 x 4-inch crackers with a paring knife. Transfer parchment paper with cracker dough onto a baking sheet. Bake for 14 minutes, until golden brown. Cool to room temperature.

To serve:

Spread 1 tablespoon of ricotta onto each cracker and drizzle with honey. Serve immediately.

Soaked Method:

Follow instructions above and bake crackers at 160°F for 8-10 hours, or until crispy.

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  1. Molly Chester

    These look delicious! I am always looking for a good cracker recipe, too. I'll have to try this, and the ricotta/honey mixture made me drool. So good seeing you! Love your girls. I told John, they were so sweet, they even thanked mom for lunch! That's good parenting, my dear! xo

  2. Carrie,We just made these, and they turned out great! Well, we only made the cracker part. I topped mine with just a bit of pineapple and really enjoyed it. Brandon is going to try them out with salsa. Thanks for sharing and introducing us to almond meal.

  3. Kristy Hawkins

    Just made these for the first time today and they turned out so delicious! We spread them with creamy goatcheese and sliced cherry tomatoes on top. We also did honey on a few of them but most liked it with just the goat cheese. Thank you for yet another amazing recipe that my whole family enjoys!


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