Almond Flour Crackers - EASY
User Reviews
5
Almond Flour Crackers - EASY
Description
Almond Flour Crackers - EASY uses finely ground almond flour combined with eggs and seasoning to create a firm dough that is rolled thin and baked into crisp crackers. The process involves rolling the dough between parchment sheets for easy handling and cutting into shapes before baking at 180°C for about 12 minutes. The optional parmesan topping adds depth to the simple seasoning of salt and black pepper, enhancing the savory notes of the almonds.
The crackers produce a firm, crisp texture that makes them suitable for snacking or serving with dips and cheese. The recipe notes that if the crackers lose their crunch over time, reheating them in a preheated oven restores their crispness. This recipe is flexible, suggesting variations like rosemary, thyme, nutritional yeast, or sesame seeds for topping.
The dough's firmness requires some effort to roll out, especially when using coarser almond flour. Cutting into rounds or cutting the dough into squares before baking are both practical options. The final product is a savory, crunchy cracker that can be stored in an airtight container for up to a week.
Ingredients
- 2 cups almond flour 200g (superfine!!!) if using ground almonds or coarse almond flour see recipe change below
- 2 egg 1 egg only if using ground almonds, medium
- salt to taste
- black pepper to taste
Optional Topping
- ½ cup parmesan 40g, grated
Instructions
- Preheat the oven to 180 Celsius / 350 Fahrenheit.
- Blend the superfine almond flour and 2 medium eggs (or ground almonds and 1 medium egg) plus pepper and salt in a food processor until a dough forms.
- Roll out the dough THINLY between 2 pieces of parchment paper. I found that the almond flour dough was quite firm, so if you decide to make the almond flour version, use some elbow grease to flatten it.
- Remove the top paper.
- Use a small glass or cookie cutter to cut the dough into shapes. I used a 5 cm diameter glass to make 40 round crackers (they weighed around 6 grams each). Place them on a baking sheet lined with parchment paper. A quicker way is to pre-cut the dough into squares or diamonds with a knife or pizza cutter. In this case, leave the dough on the same baking paper you have rolled it out on.
- Sprinkle the optional parmesan over the crackers.
- If making without parmesan, option to sprinkle over more sea salt and cracked black pepper.
- Bake for 12 minutes or until lightly browned. The baking duration depends on how thin or thick you have rolled the dough.
- Remove from the oven and leave to cool down.
- If you have opted for pre-cutting the dough, break the crackers into single pieces.
Notes
- Use superfine almond flour for best dough texture; coarser almond flour may require adjusting egg quantity.
- Reheat crackers in a preheated oven to restore their crunch if they soften with storage.
- Try topping with parmesan, herbs like rosemary or thyme, nutritional yeast, or sesame seeds for flavor variations.
- Roll the dough between parchment paper and cut shapes before baking to make handling easier.
- Store crackers in an airtight container for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40crackers
Amount Per Serving
Calories 33 kcal
% Daily Value*
| Calories | 33kcal | 2% |
| Total Carbohydrates | 0.9g | 0% |
| Protein | 1.3g | 3% |
| Fat | 2.8g | 4% |
| Saturated Fat | 0.3g | 2% |
| Sodium | 4mg | 0% |
| Potassium | 36mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 0.2g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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