Almond Crackers Recipes

ALMOND 'YOU MUST BE NUTS!' CRACKERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix almond flour, walnuts, flax seed meal, and salt together in a bowl until well combined. Add water and olive oil; mix until dough is moist and holds together.
• Turn dough onto prepared baking sheet. Place a second piece of parchment over dough. Roll dough, using a rolling pin, into a 1/16-inch thick rectangle. Remove top piece of parchment paper and cut sides of dough to make an even rectangle. Add excess dough to corners or 1 end of rectangle and re-roll to uniform thickness.
• Cut dough into 1-inch squares using a pizza cutter, keeping dough still attached.
• Bake in the preheated oven until outside edges of dough are browned, about 15 minutes. Cool crackers on the baking sheet; break into squares.

SWEET ALMOND CRACKERS

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the crackers in a single layer on a rimmed baking sheet so that the baking sheet is completely covered with a solid layer of crackers. Set aside.
• In a medium saucepan, melt the butter with the brown sugar and vanilla. Bring to a gentle boil over medium heat and boil until it starts to thicken, 1 to 2 minutes. Immediately pour the mixture over the crackers in an even layer. Use an offset spatula to spread the mixture all over the crackers. Bake for 5 minutes. Sprinkle the almonds all over, then let cool completely.
• When cool, break apart for a great snack.

ALMOND FLOUR CRACKERS WITH TOMATO SHALLOT CHUTNEY

Steps:

• For the chutney: Combine the tomatoes, vinegar, brown sugar, coriander, ginger, red pepper flakes, shallots, garlic and 1 teaspoon salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to keep at brisk simmer. Cook, stirring often, especially towards the end, until thickened and jammy, 30 to 35 minutes. Cool to warm or room temperature.
• For the crackers: Meanwhile, preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
• Whisk the egg white, rosemary, salt and pepper together in a large bowl until frothy. Add the almond flour and Parmesan. Mix well to form a dough.
• Flatten the dough into a rectangle and sandwich between 2 sheets of parchment paper. Roll the dough out into an approximate 10-inch square, patching up any cracks with your fingers as you go. Use a sharp knife or pizza cutter to cut the dough into approximate 1 1/2-inch squares. Transfer to the lined sheet pan and bake until golden brown and crisp, 15 to 20 minutes, then transfer the crackers to the cooling rack and cool completely (crackers along the edge may cook faster than those in the center; transfer them to a cooling rack and continue to bake the remaining crackers).
• Serve the tomato chutney with the crackers on the side. Any remaining chutney can be kept refrigerated in an airtight container for up to 1 week and is delicious with cheese, on burgers or on a sandwich.

EASY KETO CHEESE CRACKERS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine mozzarella and cream cheese in a microwaveable bowl. Sprinkle almond flour over top. Cover bowl with a paper towel and microwave until cheese is bubbly, but not burnt, about 1 minute.
• Mix cheeses and almond flour evenly until they form a ball of dough. Let cool, about 10 minutes.
• Add egg to mixture and reform dough ball.
• Roll out dough between 2 sheets of parchment paper to a 1/8-inch thickness; the thinner, the crispier. Cut into small 1-inch squares. Place squares on the prepared baking sheet.
• Bake in the preheated oven for 5 minutes. Flip crackers and bake until golden, about 5 minutes more.

SLICE-AND-BAKE PARMESAN-ALMOND CRACKERS

Steps:

• In a food processor, pulse both flours, cheese, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, lemon zest, and thyme. Add butter and cream cheese; pulse until mixture resembles coarse meal. Add lemon juice and pulse just until dough comes together.
• Transfer dough to a work surface. Divide into two pieces, and shape each into a log about 1 1/2 inches in diameter. Wrap separately in plastic; refrigerate at least 4 hours and up to 2 days.
• Preheat oven to 325°F. Slice logs crosswise into rounds about 1/8 inch thick. Place rounds on parchment-lined baking sheets. Top each with a tiny thyme sprig (if using) and bake until firm and golden brown, 16 to 18 minutes.
• Transfer baking sheets to wire racks and let crackers cool on pans 5 minutes, then transfer crackers to wire racks. Crackers can be stored in an airtight container at room temperature up to 3 days.