This recipe for Passover crackers was originally published in Whisk, shared by Esti Wettenstein, who had been making it for a few years (she received it from a friend, and as she says, “Chad gadya!”). Since then, it’s been shared online again and again, earning a place among the classics. I dressed up the crackers with a cinnamon-sugar topping. Of course, this recipe should be doubled as it goes very fast!   Yield: about 50 crackers