Dairy and gluten-free, these crispy almond crackers are very easy to make and quite tasty. Pair them with any savory dip of your choice
INGREDIENTS:
2 cups blanched almond flour
1 ½ tablespoons olive oil
1 ½ tablespoons water
1 teaspoon coarse sea salt, divided
Optional: 1/2 teaspoon of Italian herb blend or rosemary
METHOD:
Preheat the oven to 350°F.
In a large mixing bowl, combine the almond flour, olive oil, water, ½ a teaspoon of salt, and herbs (if using), and stir until a thick dough forms. Turn the dough out onto the counter and press the dough into a ball and then flatten it into a disk. Place the disk between two large pieces of parchment paper.
With a rolling pin, roll the dough thin, about 1/16 inch. Carefully remove the top parchment sheet. Using a pizza cutter or pastry cutter slice the dough into small squares.
Transfer the parchment with the cut crackers to a baking sheet. Sprinkle the dough with the remaining sea salt. Bake the crackers for 6-9 minutes very lightly browned.
Remove from the oven and cool completely before serving.
YIELD: About 48 crackers
