Almond Crackers and Pretzels
These crispy crackers and pretzels make an excellent companion to any soup or salad. Since this recipe is also fabulous as an all purpose dough, double the recipe and have an extra dough ready for a quick pizza, knishes, and other baked delights.
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Ingredients
3¼ cups almond flour
3 large eggs
1 TBSP oil
½ tsp salt
1 tsp honey
2 lightly beaten egg whites
Minced onion
Garlic
Sesame seeds
Kosher salt
325 grams almond flour
3 large eggs
1 TBSP (15 ml) oil
½ tsp (2.5 ml) salt
1 tsp (5 ml) honey
2 lightly beaten egg whites
Minced onion
Garlic
Sesame seeds
Kosher salt
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Instructions
- In the bowl of an electric mixer, combine almond flour, 3 eggs, oil, salt, and honey.
- Mix together until it forms a claylike consistency, adding a little extra almond flour if needed.
- Cover dough and refrigerate for several hours or overnight.
- Preheat the oven to 325 °F (163 °C)
- Cut four sheets of parchment paper the size of a large cookie sheet.
- Cut dough in half and roll out each half with a rolling pin between 2 parchment sheets to the size of the parchment paper.
- Remove top sheet of parchment, then slide the bottom sheet of parchment along with the dough onto the cookie sheet.
- Brush the top of the dough generously with egg whites and sprinkle with kosher salt, onion, garlic, and/or sesame seeds. Use a rolling pin to gently push toppings into the dough.
- Using a non-serrated knife or pastry wheel, cut dough into 3x5-inch (7.5x12.5-cm) rectangular strips. (Do not cut through the parchment paper).
- Bake for 6-8 minutes until golden.
- Turn crackers over and bake another 4 to 6 minutes. Do not over bake.
Nutritional Info
Storage
They freeze well
Notes
To make pretzels instead of crackers: Use dime-size pieces of dough. Roll into pencil thin strips and form each strip into a ring. Pinching ends together to join them. Brush with egg white and sprinkle with coarse salt. Bake as crackers.
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