ALMOND 'YOU MUST BE NUTS!' CRACKERS
These crackers have a great nutty flavor. The recipe was adapted for non-gluten, low-carb ketogenic, or paleo diets. Just add some homemade guacamole or salmon cream cheese and enjoy a visit to heaven!
Provided by Poppa Bear
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 45m
Yield 5
Number Of Ingredients 6
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.
Nutrition Facts : Calories 36 calories, Carbohydrate 0.6 g, Fat 3.7 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 233 mg, Sugar 0.1 g
SWEET ALMOND CRACKERS
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 52 crackers
Number Of Ingredients 5
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.
LOW-CARB ALMOND GARLIC CRACKERS
Low-carb and tasty crackers! Great on their own or with a cheesy or other yummy topping.
Provided by Victoria S
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix almond meal, ground flax seed, water, Parmesan cheese, garlic powder, and salt together in a bowl. Set aside until water is absorbed and dough holds together, 3 to 5 minutes.
- Put dough on the prepared baking sheet and top with waxed paper or plastic wrap. Flatten the dough to 1/8-inch thick using a rolling pin or your hands. Remove waxed paper. Score the dough with a knife to make indentations of where you will break the crackers apart.
- Bake in the preheated oven until golden brown, about 15 minutes. Remove baking sheet from oven and cool crackers to room temperature, at least 30 minutes; break into individual crackers.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 3.1 g, Cholesterol 2 mg, Fat 5.7 g, Fiber 2.3 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 134.8 mg, Sugar 0.3 g
ALMOND FLOUR CRACKERS WITH TOMATO SHALLOT CHUTNEY
Provided by Valerie Bertinelli
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
LOW CARB ALMOND THIN CRACKERS
Make and share this Low Carb Almond Thin Crackers recipe from Food.com.
Provided by Mercy
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients well in a small bowl; everything should be moist and the dough should hold together somewhat.
- Put the dough on a well-greased sheet of parchment paper or heavy-duty aluminum foil, about 15x18" (it's helpful to crumble the dough mixture and spread the crumbs in a roughly rectangular shape on the foil).
- Cover the dough with a piece of wax paper that's been sprayed with non-stick spray.
- Roll out the dough to about 1/8" thick or slightly thinner; try to get the dough to an even thickness; you can also carefully peel up the wax paper and reshape the dough to get it as close to rectangular as possible, about 9x9" square.
- Replace the wax paper and continue rolling until nice and even.
- Peel off the wax paper and use a pizza or ravioli cutter to score the dough into approximately 48 1-inch squares.
- Lift the foil and set it on the oven rack and bake them at 325º for 10-15 minutes, or until golden brown.
- Check after 10 minutes and if crackers at outer edge are getting pretty brown, remove those and continue baking the rest until golden; use a thin metal spatula to very gently pry the crackers from the foil.
- Break them apart on the score lines and let cool.
Nutrition Facts : Calories 1.6, Sodium 53, Carbohydrate 0.1, Protein 0.3
SLICE-AND-BAKE PARMESAN-ALMOND CRACKERS
A crisp, savory cracker with the ease of a slice-and-bake cookie, these snacks are flavored with Parmesan, almonds, and thyme, and come together easily in the food processor. Serve them with afternoon tea for a savory option, or set them out alongside an antipasti platter of marinated olives, seasonal fruits, and a creamy spread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h55m
Yield Makes 4 dozen
Number Of Ingredients 8
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.
ALMOND CRACKERS
Nice with coffee in the morning
Provided by Paula Collier
Categories Other Snacks
Time 20m
Number Of Ingredients 5
Steps:
- 1. Break apart club crackers at perforations and place all on jelly roll pan or cookie sheet. sprinkle almonds on crackers.
- 2. In saucepan, melt butter, vanilla and sugar and stir until slightly bubbly. Drizzle hot mixture over almonds and bake at 350 for 8 minutes. Don't allow to burn. Remove immediately and place on waxed paper.
FIG-AND-ALMOND CRACKERS
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h40m
Yield Makes about 36
Number Of Ingredients 6
Steps:
- Soak figs in port 10 minutes.
- In a food processor, pulse almonds, flour, and salt until finely ground. Add butter; pulse just until crumbly. Transfer to a bowl; stir in figs and port with a fork until dough forms. Shape into a 2-inch-wide log. Wrap in plastic; freeze 1 hour or up to 3 months.
- Preheat oven to 350 degrees. Cut log into 1/8-inch-thick rounds; arrange on parchment-lined baking sheets. Bake, rotating sheets once, until edges are golden, 14 to 16 minutes. Let crackers cool on a wire rack.
GLUTEN-FREE ALMOND CRACKERS
This is a very versatile recipe for gluten-free/low carb crackers using almond meal/flour. Easily made vegan!
Provided by Ashly1021
Categories Nuts
Time 20m
Yield 36 squares, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Combine flour and salt. Add in egg (or flaxseed mixture 1 TBS flaxseed meal plus 3 TBS hot water -- let it set for about 3 mins) and oil.
- Blend and shape into two balls. Place each ball on a cookie sheet (lined with parchement) and roll into a thin layer (the thinner the more crunchy the cracker).
- Score into squares with a knife or pizza cutter.
- Sprinkle with sea salt (I also sprinkled pumpkin seeds on top).
- Bake for about 15 minutes or until golden brown.
- Cool then cut/break apart.
ALMOND-POPPY CRACKERS WITH COTTAGE CHEESE AND HONEY
Intensely flavored almond flour gives these poppy crackers a buttery crispness, along with a measure of protein, calcium, vitamin E, and folic acid.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 dozen
Number Of Ingredients 7
Steps:
- Make the crackers: Preheat oven to 350 degrees. Combine flour, poppy seeds, oil, salt, and egg white. Transfer mixture to a parchment-lined baking sheet. Cover with parchment; roll out dough to an 8-by-12-inch rectangle. Uncover, and cut into twelve 2-by-4-inch crackers using a paring knife. Bake until golden brown, 12 to 14 minutes. Let cool.
- Make the topping: Pulse cottage cheese in a food processor until smooth. Spread 1 tablespoon onto each cracker, and drizzle each with 1 teaspoon honey.
Nutrition Facts : Calories 260 g, Cholesterol 2 g, Fiber 3 g, Protein 11 g, SaturatedFat 2 g, Sodium 181 g
ROSEMARY RAISIN ALMOND PULP CRACKERS
Yield 20 crackers
Number Of Ingredients 8
Steps:
- Place all of the ingredients, except for 1 teaspoon of sunflower seeds, in a food processor and grind until combined thoroughly. Add the remaining 1 teaspoon of sunflower seeds, and pulse once until they are roughly chopped. Remove the dough and form it into a ball with your hands. Place the ball between two sheets of parchment paper, then roll the dough to a ⅛ inch thickness with a rolling pin. Remove the top sheet of parchment, then use a pizza cutter to cut the dough into rectangles. Carefully, use a spatula to separate the crackers slightly. Gently slide the parchment paper onto a tray. The crackers are a little brittle until they've been dried. Set your dehydrator to low (or your oven to 120 degrees). Dehydrate the crackers for about 24 hours or until they are crisp and the moisture is completely gone. I turn the crackers mid way through, but it is not completely necessary. The nice thing about dehydrating is how low maintenance it is!
KETO GRAHAM CRACKERS RECIPE WITH ALMOND FLOUR
These keto Graham crackers are crispy, lightly sweet keto crackers perfect for snack or to make keto cheesecake crust or keto S'mores.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F (160°C). Line a cookie sheet with parchment paper. Lightly oil the paper with coconut oil. Set aside.
- In a large mixing bowl, whisk together almond flour, flaxseed meal, erythritol, cinnamon, and baking soda.
- Make a well in the center and pour the melted butter, beaten egg, and vanilla.
- Stir with a spoon at first and when it starts to be difficult to stir, squeeze the dough with your hands to form a dough ball.
- Place the dough ball in the center of a long piece of parchment paper - about 30 cm/12 inch long.
- Press another long piece of parchment paper on top to flatten the ball into a thick disc and start to roll with a rolling pin.
- Roll until the dough is 0.2 inch/5 mm thick - look at the picture in my post above to see how I roll my dough into a perfect rectangle folding the borders of the piece of parchment paper.
- Using a sharp knife, cut 50 2-inch x 1.5-inch rectangle crackers.
- Prick each cracker with a fork to form rows of 4 holes as seen in my pictures.
- Gently slide an oiled spatula under each cracker to transfer onto the cookie sheet covered with oiled parchment paper. Leave half a thumb of space between each cracker to prevent them from touching each other. You may have to use more than one cookie sheet for baking them all. Bake one sheet at a time, leaving the other cookie sheet on the kitchen countertop at room temperature while the first one bakes.
- Bake in the center rack of the oven until the crackers are golden brown on the side and top.
- Cool on the rack for 10 minutes, then transfer them to a cooling rack to bring to room temperature.
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