SMOKED ALMOND AND SHARP CHEDDAR WAFERS

These savory wafers, from the new cookbook

Preppy Kitchen by John Kanell, the man behind the popular blog of the same name, are a winner on our Holiday Appetizer Board and make a great cocktail nibble.

Kanell recommends sticking with a sharp cheddar cheese for “better cheesy ĥavor once baked,” and you can opt for a smoked cheese for even more smoky ĥavor. “Try using other savory-ĥavored almonds like wasabi or salt-and-vinegar for a twist on these cheesy crackers,” he says.

In a food ⅛rocessor, ⅛ulse ¾ cu⅛ smoked almonds until Ĥnely chopped. Add 1¼ cups all-purpose ĥour, 8 oz shredded sharp cheddar cheese, 2 ts⅛ cornstarch, ¼ tsp kosher salt and ¼ tsp cayenne pepper. Process until mixture is crumbly and well combined. Add ½ cup (1 stick) cold unsalted butter, cubed; process until mixture resembles large breadcrumbs. With processor running, slowly add 2 Tbsp whole milk. Continue mixing until a dough ball starts to form.

Turn dough out onto a lightly ĥoured work surface; knead a few times to form a ball. Divide dough in half; shape each piece into a 2-inchround log. If desired, place ¼ cup poppy seeds in an even layer on a dinner plate. Roll outside of each log in poppy seeds. Tightly wrap each log in plastic wrap. Chill at least 2 hours and up to overnight.

Preheat oven to 35 °F. Line a baking sheet with parchment paper.

Slice 1 dough log into ⅛-inch-thick rounds. Place rounds 1 inch apart on prepared baking sheet. Pierce center of each round with fork. Bake 14-1' minutes or until golden brown on bottom. Cool 2 minutes on baking sheet. Transfer to a wire rack; cool completely. Repeat with remaining dough log. Store cooled wafers in an airtight container for up to 4 days. Makes about 50 crackers.