i made these blue cheese and walnut "crackers" (they really seem more of a savory cookie) for a friend's holiday brunch this weekend. i dearly love the contessa and like most everything she does.
based on the comments made regarding the recipe, i decided to wait to add salt towards the end. when i tasted the nearly-complete dough, i decided that the crackers didn't need salt. i believe it was the right decision.
i made the dough the night beforehand and chilled the log over night. in the morning, i sliced the decidedly blue crackers and baked them. they browned nicely on both sides (after a flip halfway through cooking) and were a total hit at the party. people having bloody mary's were especially appreciative. i think the acid from the tomato juice complemented theses savories nicely.