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Recipe from Simpler Savory

The recipe

Almond Flour Crackers

Prep
10 min
Cook
16 min
Total
26 min
Servings
8 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 8 servings.

calories
190

2× the original author values. Recipe yield: 8 servings.

calories
380

3× the original author values. Recipe yield: 8 servings.

calories
570
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 cups blanched almond flour — finely ground
  • 1/2 teaspoon baking powder — a small pinch for lightness
  • 3/4 teaspoon fine sea salt — divided; some in dough, some for topping
  • 1 teaspoon garlic powder — or onion powder
  • 1 large egg — room temperature
  • 2 tablespoons extra-virgin olive oil — or avocado oil
  • 1–2 tablespoons water — as needed for easy rolling
  • 1/2 teaspoon flaky sea salt — for finishing
  • 1 teaspoon dried rosemary — crushed; or Italian seasoning
  • 1/2 teaspoon black pepper — freshly ground
  • 2 tablespoons finely grated Parmesan — optional; for extra savory crunch
  • 1 tablespoon sesame seeds — or everything bagel seasoning

Instructions

  1. Preheat oven to 350–375°F (175–190°C) and line a rimmed sheet pan with parchment.
  2. In a bowl, whisk almond flour, baking powder, 1/2 teaspoon fine sea salt, and garlic powder until evenly combined and fragrant.
  3. Make a well, add the egg and olive oil, then stir with a fork until the mixture looks like damp sand; if crumbly, sprinkle in water 1 teaspoon at a time.
  4. Press and knead the mixture briefly with clean hands until a smooth, supple dough forms.
  5. Place dough between two sheets of parchment and roll to 1/16–1/8 inch thickness, smoothing edges as needed.
  6. Peel off the top parchment; lightly mist or brush with water or oil, then sprinkle flaky salt, rosemary, pepper, Parmesan, and/or sesame so they adhere.
  7. Score into 1-inch squares or desired shapes with a pizza wheel; prick each cracker a few times with a fork to prevent bubbling.
  8. Slide the parchment onto the sheet pan and bake 12–18 minutes, rotating once, until edges are light amber with speckled browning.
  9. If edges brown before centers, remove the browned edges, return the paler center section to the oven, and continue baking a few more minutes.
  10. For extra snap, turn off the oven and let the crackers sit inside 5–10 minutes, then transfer the pan to a rack.
  11. Cool completely on the pan until crisp, then break along score lines or into rustic shards.

Notes

Cool almond flour crackers fully, then store in an airtight container at room temperature up to 1 week. Slip a small piece of paper towel inside the container to absorb humidity. For longer storage, freeze in a zip-top bag up to 2 months; they thaw in minutes. To re-crisp, warm on a sheet pan at 300°F for 5–7 minutes and let cool before serving.

Source: https://simplersavory.com/almond-flour-crackers/