Edible Monterey Bay

Almond Crackers (Gluten Free)

RECIPE AND PHOTOGRAPHY BY JESSICA TUNIS AND AMBER TURPIN

1 large egg
½ teaspoon salt
½ teaspoon freshly ground black pepper
1¾ cups finely ground almond flour

Preheat the oven to 350° F. In a medium bowl, whisk together the egg, salt and ground pepper. Add the almond flour, stirring to combine well.

Place the dough on a sheet of parchment paper and pat it out with your hands. Top with an additional piece of parchment and roll out the dough to about a 1/8-inch thickness.

Remove the top paper, and cut into mediumsized squares. Move the cut crackers, along with the bottom parchment, to a baking sheet.

Bake for about 15 minutes, until light golden brown. The crackers around the perimeter will tend to brown more quickly, so transfer those to a cooling rack and return the pan to the oven to finish baking the remainder.

Remove the baking sheets from the oven, and transfer crackers to wire racks. Cool the crackers completely before storing in an airtight container. Makes 2 dozen medium squares.

VARIATIONS:

  • Skew it sweet by dipping half of each cracker into melted dark chocolate and sprinkling with flaked sea salt.
  • Make it cheesy by whisking 1 cup of grated sharp Cheddar and ½ teaspoon smoked paprika into the flour-egg mixture.
  • Because these crackers are quite blond, they pick up color quite well. Play around with green matcha powder, red beet powder or ground turmeric, displacing 2 tablespoons of almond flower with the colored powder of choice.

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