These crispy, buttery almond flour crackers have the nutty style and crunch of sesame seeds. Good for dipping!
These crunchy, grain-free almond flour crackers are baked merely with almond flour, tapioca starch, an egg, a little bit of butter and a few sesame seeds. They’re crispy, buttery, and actually addictive!
Why I like these almond flour crackers
- Good crunchy texture: Almond flour has loads of fats, and tends to make baked items very delicate. By including tapioca starch and baking it low (325°F) and gradual (quarter-hour), we get tremendous crispy, buttery-tasting crackers.
- Easy, adaptable recipe: You possibly can add kind of seeds, swap out the butter for oil, and differ the quantity of water for crackers that end up crispy and scrumptious each time.
- Preserve texture: These crackers will hold their crisp texture for not less than every week at room temp so long as you retain them in a sealed glass container.
- Good for appetizer platters: Since these comparatively neutral-flavored crackers are all about texture, they go along with all the pieces from hummus and spinach dip, to salsa, a block of sharp cheddar cheese or a charcuterie board.
Key recipe components & substitution options
- Almond flour: Finely floor blanched almond flour kinds the bottom of those crackers. I actually like Blue Diamond model finely sifted flour; nuts.com has a terrific one, too, & I just like the Wellbee’s model that I see on Amazon. Ensure that it is blanched (skins eliminated) and finely floor/sifted.
- Tapioca starch/flour: Provides crispness and crunch to the crackers; absorbs among the oil from the almond flour. You possibly can attempt changing it with superfine candy white rice flour (additionally known as glutinous rice flour).
- Baking soda: Provides some elevate, however principally helps the crackers brown within the oven.
- Salt: brightens the opposite flavors. I exploit kosher salt as a result of it is simpler to measure precisely in baking, however desk salt works, too.
- Sesame seeds: Provides a nutty crunch and depth of taste; exchange with poppy seeds, chia seeds, flax seeds, hemp seeds, or a mix.
- Butter: Provides taste and texture; exchange simply with an equal quantity of virgin coconut oil and even additional virgin olive oil should you’re dairy-free.
- Egg: Binds the crackers collectively and provides texture. When you’re egg-free, attempt changing with 1 “chia egg” (1 tablespoon lukewarm water blended with 1 tablespoon floor white chia seeds).
How one can make almond flour crackers
Make the cracker dough
Whisk collectively the dry components, then combine in an egg overwhelmed with 1 tablespoon melted butter, and a little bit of water. Add extra water a bit at a time till the dough holds collectively nicely whenever you squeeze it.
Form the crackers
Working with one half of the dough at a time, roll it out between two items of parchment paper till it is about 1/8-inch thick. Use a pastry cutter, pizza wheel or sharp knife to trim the tough edges, then reduce shapes which might be about 1-inch sq.. Use a butter knife or offset spatula to switch the squares to a ready baking sheet.
Bake the crackers
Bake the crackers at 325°F for about quarter-hour or till they’re pale golden. Allow them to cool on the baking sheet, they usually’ll flip crispy as they cool. Retailer in a glass jar at room temperature.
Recipe suggestions & tips
Roll the dough, do not press it
Do not stress about rolling the dough to precisely 1/8-inch thick, and do not press too arduous on the parchment paper with the rolling pin, otherwise you’ll see wrinkles within the crackers.
As you are rolling out the dough, your arms are a extra dependable indicator of even dough thickness than your eyes. Run your palms over the dough calmly to evaluate thicker spots, after which roll these out a bit thinner.
Add water slowly
You have to so as to add water by the 1/4 teaspoonful till the dough holds collectively nicely. With out the water, the dough will really feel moist however will nonetheless crumble, as a result of oils within the almond flour.
You might discover that the dough breaks aside into very irregular items throughout rolling. If that occurs, the dough simply wants a bit extra water. Simply knead in water, just a few drops at a time.
Decide the correct almond flour
Almond meal is extra coarsely floor almonds that also have their skins, and it will not work on this recipe. Make sure you are utilizing finely floor blanched almond flour, which implies that they’ve eliminated the skins on the almonds and floor and sifted them to a wonderful texture.
Listed below are the manufacturers of almond flour I like greatest proper now:
- Blue Diamond finely sifted blanched almond flour (I discover it at my native grocery retailer and on Amazon, however you will get a a lot better value at Sam’s Membership)
- Costco’s Kirkland model superfine blanched almond flour (by far the most effective value, if you could find it in inventory and you’re a Costco member)
- Nuts.com superfine blanched almond flour
Storage directions
Retailer these crackers in a sealed glass container at room temperature and they’ll keep crispy for not less than every week. When you retailer them in plastic, they will lose their texture rapidly, so keep away from that.
You possibly can freeze them for longer storage (as much as 2 months, even), however they may lose some crispness. To refresh, unfold them out on a lined baking sheet, sprinkle calmly with lukewarm water, and toast at 250°F for about 5 minutes.
Ceaselessly requested questions
In keeping with the diet estimate, 1 dozen of those little crackers has a full 6 grams of protein, plus loads of good fats from the almond flour. They’re grain free, too, so appropriate for a gluten free and grain free food plan.
When you exchange the butter with virgin coconut oil, these crackers are dairy free, grain free and Paleo.
Sure! You possibly can add as much as 2 extra tablespoons of seeds to the unique 3 tablespoons of sesame seeds within the recipe. You may want so as to add extra water to carry the dough collectively. Any greater than 5 tablespoons complete and the dough tends to interrupt aside throughout rolling.
Sure! Substitute the butter with virgin coconut oil, and even additional virgin olive oil they usually’re dairy-free. They arrive out nice with both butter substitute.
There’s just one egg on this recipe, so you must have the ability to exchange it with 1 “chia egg” (1 tablespoon floor white chia seeds blended with 1 tablespoon lukewarm water) or perhaps a “flax egg.”
Almond Flour Crackers
These crispy, buttery almond flour crackers have the nutty style and crunch of sesame seeds. Good for dipping!
Yield: 75 crackers
Stop your display from going darkish
Components
- 1 cup (120 g) finely floor blanched almond flour
- ¾ cup (90 g) tapioca starch/flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 3 tablespoons sesame seeds and/or poppy seeds
- 1 tablespoon (14 g) butter melted and cooled (or virgin coconut oil)
- 1 (50 g (weighed out of shell)) egg at room temperature, overwhelmed
- Lukewarm water by the 1/4 teaspoonful
Directions
-
Preheat your oven to 325°F. Line massive rimmed baking sheets with unbleached parchment paper and set them apart.
-
In a big bowl, place the almond flour, tapioca starch/flour, salt, baking soda and seeds, and whisk to mix nicely.
-
Whisk collectively the butter, egg and 1/4 teaspoon water. Create a nicely within the middle of the dry components, add the egg combination, and blend till the dough comes collectively.
-
Knead in additional water by the 1/4 teaspoonful till the dough holds collectively with out crumbling.
-
Divide the cracker dough in half, and work with one half at a time. Cowl the opposite half with plastic wrap so it does not dry out.
-
Place the primary half of dough between two massive sheets of unbleached parchment paper and roll out as near 1/8-inch thick as potential.
-
If the dough splinters rapidly and appears to crumble as quickly as you start to roll it, it is too dry. Knead in some water till it holds collectively nicely.
-
To forestall the rolled-out dough from having a crinkled look, don’t press too arduous with the rolling pin. Relatively, apply medium stress and roll backwards and forwards over the dough.
-
Take away the highest layer of parchment paper and reduce out shapes which might be roughly 1 1/4-inch sq. utilizing a cookie cutter, pizza or pastry wheel, or sharp knife. Collect and reroll any jagged scraps of dough.
-
Elevate the shapes off the parchment with an offset spatula or knife, and place about 1/4-inch aside on the ready baking sheet. They won’t unfold throughout baking.
-
Repeat with the opposite half of dough.
-
Place the baking sheets, one by one, within the middle of the preheated oven and bake till calmly golden brown throughout and dry to the contact, about quarter-hour.
-
Enable the crackers to chill utterly on the baking sheet. They’ll cool rapidly.
-
Retailer in a sealed glass container (not plastic!) at room temperature to keep up crispness.
Notes
Diet data is approximate, per single cracker, assuming a batch of 75 crackers made with sesame seeds. It’s an estimate solely and shouldn’t be relied upon.
Diet
Serving: 1cracker | Energy: 16kcal | Carbohydrates: 2g | Protein: 0.5g | Fats: 1g | Saturated Fats: 0.1g | Polyunsaturated Fats: 0.1g | Monounsaturated Fats: 0.1g | Trans Fats: 0.001g | Ldl cholesterol: 2mg | Sodium: 32mg | Potassium: 3mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 3IU | Calcium: 7mg | Iron: 0.1mg
Almond Flour Crackers
These crispy, buttery almond flour crackers have the nutty style and crunch of sesame seeds. Good for dipping!
Yield: 75 crackers
Stop your display from going darkish
Components
- 1 cup (120 g) finely floor blanched almond flour
- ¾ cup (90 g) tapioca starch/flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 3 tablespoons sesame seeds and/or poppy seeds
- 1 tablespoon (14 g) butter melted and cooled (or virgin coconut oil)
- 1 (50 g (weighed out of shell)) egg at room temperature, overwhelmed
- Lukewarm water by the 1/4 teaspoonful
Directions
-
Preheat your oven to 325°F. Line massive rimmed baking sheets with unbleached parchment paper and set them apart.
-
In a big bowl, place the almond flour, tapioca starch/flour, salt, baking soda and seeds, and whisk to mix nicely.
-
Whisk collectively the butter, egg and 1/4 teaspoon water. Create a nicely within the middle of the dry components, add the egg combination, and blend till the dough comes collectively.
-
Knead in additional water by the 1/4 teaspoonful till the dough holds collectively with out crumbling.
-
Divide the cracker dough in half, and work with one half at a time. Cowl the opposite half with plastic wrap so it does not dry out.
-
Place the primary half of dough between two massive sheets of unbleached parchment paper and roll out as near 1/8-inch thick as potential.
-
If the dough splinters rapidly and appears to crumble as quickly as you start to roll it, it is too dry. Knead in some water till it holds collectively nicely.
-
To forestall the rolled-out dough from having a crinkled look, don’t press too arduous with the rolling pin. Relatively, apply medium stress and roll backwards and forwards over the dough.
-
Take away the highest layer of parchment paper and reduce out shapes which might be roughly 1 1/4-inch sq. utilizing a cookie cutter, pizza or pastry wheel, or sharp knife. Collect and reroll any jagged scraps of dough.
-
Elevate the shapes off the parchment with an offset spatula or knife, and place about 1/4-inch aside on the ready baking sheet. They won’t unfold throughout baking.
-
Repeat with the opposite half of dough.
-
Place the baking sheets, one by one, within the middle of the preheated oven and bake till calmly golden brown throughout and dry to the contact, about quarter-hour.
-
Enable the crackers to chill utterly on the baking sheet. They’ll cool rapidly.
-
Retailer in a sealed glass container (not plastic!) at room temperature to keep up crispness.
Notes
Diet data is approximate, per single cracker, assuming a batch of 75 crackers made with sesame seeds. It’s an estimate solely and shouldn’t be relied upon.
Diet
Serving: 1cracker | Energy: 16kcal | Carbohydrates: 2g | Protein: 0.5g | Fats: 1g | Saturated Fats: 0.1g | Polyunsaturated Fats: 0.1g | Monounsaturated Fats: 0.1g | Trans Fats: 0.001g | Ldl cholesterol: 2mg | Sodium: 32mg | Potassium: 3mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 3IU | Calcium: 7mg | Iron: 0.1mg
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