These are great with spreadable soft cheeses, but they do not hold up to dipping and break apart easily. If you want these gluten free, leave out the all purpose flour and the oil, but I find the AP flour adds some much-needed strength to the crackers.
Ingredients:
- 1 large egg
- 1 Tablespoon Oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup Fine ground Almond Flour
- 1/4 cup All Purpose Flour
- sprinkle of kosher salt or sesame seeds
Directions:
- Preheat the oven to 350°F.
- Whisk together the egg, oil, salt, and pepper.
- Add the almond flour and AP flour and stir until the mixture comes together.
- Place the dough onto a sheet of parchment.
- Press the dough out, then top with another piece of parchment. Roll the dough to 10" x 12" and 1/8 inch thick. This is hard and takes some time.
- Remove top paper, and use a pizza wheel or knife to cut 1' squares.
- Sprinkle kosher salt or sesame seeds on top and press in lightly with the rolling pin a little.
- Move crackers, on the parchment, to a baking sheet.
- Bake the crackers for 14-16 minutes, until they're light golden brown. The crackers around the perimeter will brown more quickly, feel free to remove them as the center one continue to cook.
- Cool crackers on a rack completely before storing airtight.
Yield: about 10 dozen 1 inch crackers.
