Saturday, January 19, 2013

Almond Crackers


Blanched Almond Flour – 1¾  cup
Salt – 1/4 tsp
Olive Oil – 1 tbsp
Egg – 1
Coarsely crushed black pepper – 1/2 tsp

Preheat oven to 350F, preferably on convection heat.

Mix almond flour, salt, pepper together.

In a separate bowl whisk egg and olive oil together.

Stir the egg mixture to almond flour and mix well.

Roll into a dough and press the dough between two parchment papers.

Roll the dough into a thin square. Remove the top parchment paper. Transfer the bottom piece with rolled out dough onto a baking sheet.

Cut the rolled dough into 2 inch squares with a knife. Bake for 12 to 15 minutes until lightly golden. Remove from the oven immediately and allow to cool. If the edges brown quickly, reduce heat to 300F, reremove the baking sheet, separate the edges and keep aside, put the sheet back in oven and continue to bake. 

Makes around 20 to 25 crackers.

Serve with cheese or fruit preserve.




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