WALNUT GRAHAMS

Toasted walnuts give these all–whole wheat crackers a melt-in-your-mouth crumbly texture ideal for layering into parfaits (see page 353). They’re also great when broken into large shards for snacking or crushed over ice cream, yogurt, or pudding.

makes 16

no eggs

• ¾ cup (101 g) whole wheat pastry flour
• ¼ cup (37 g) whole wheat graham flour
• ½ cup (59 g) walnuts, toasted
• 3 tablespoons raw sugar, such as turbinado, plus more for sprinkling
• ¼ teaspoon salt
• 5 tablespoons (70 g) cold unsalted butter, cut into ½-inch pieces

1. Position a rack in the center of the oven and preheat to 350°F. Line a half sheet pan with parchment paper.

2. Pulse both flours, the walnuts, sugar, and salt in a food processor until the walnuts are finely chopped but not as fine as flour. Add the butter and pulse until almond-sized pieces form, with no loose dry ingredients.

3. Dump the dough clumps onto the prepared pan and press into a ¼-inch-thick rectangle. The dimensions don’t matter as much as an even thickness and smooth edges (so you don’t end up with burnt bits).

4. Bake until the grahams are fragrant and golden brown, 20 to 25 minutes. Cool completely on the pan on a wire rack. Break into 16 pieces.

MAKE AHEAD

The grahams will keep at room temperature for up to 4 days or in the freezer for up to 2 weeks.