Peppery Walnut Rosemary Crackers

Prep time: 30 minutes

Cook time: 15 to 17 minutes per batch

1 cup all purpose flour

1 cup wheat flour

1/2 cup + 3 tablespoons finely chopped California walnuts, divided

3/4 cup water, plus additional if needed

1/3 cup grated Parmesan cheese

2 tablespoons extra virgin olive oil, plus extra for brushing over the top

1 tablespoon dried rosemary, lightly crushed

1 1/2 teaspoons sea salt

1 teaspoon coarse grind pepper

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

Place all cracker ingredients in a mixer with a dough hook, reserving 3 tablespoons of walnuts for the top. Mix until well combined, adding additional water if needed. Working in batches, roll very thinly on a lightly floured board. Sprinkle with a bit of walnuts and roll as thinly as possible. Cut into squares or rectangles or desired shapes and place on prepared baking sheet. Brush with olive oil and bake for 15 minutes or until golden brown. Let cool on baking sheets to crisp.