Almond Flour Crackers | Grain Free (Easy 60-Minute)

Cooking and Serving: 30 minutes | 75 crackers

Ingredients

How to make almond flour crackers | Recipe tips & tricks | Recipe variations & substitutions

Description

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 75 crackers

Ingredients

How to make almond flour crackers

Recipe tips & tricks

Recipe variations & substitutions

Instructions

WHY I LOVE THESE ALMOND FLOUR CRACKERS

Perfect crunchy texture: Almond flour has a lot of fat, and tends to make.

baked goods very soft. slow (15 minutes), we get super crispy, buttery-tasting crackers.

Simple, adaptable recipe: You can add more or less seeds, swap out the butter.

for oil, and vary the amount of water for crackers that turn out crispy and.

delicious every time.

Maintain texture: These crackers will keep their crisp texture for at least a.

week at room temp as long as you keep them in a sealed glass container.

Perfect for appetizer platters: Since these relatively neutral-flavored.

crackers are all about texture, they go with everything from hummus and.

to salsa, a block of sharp cheddar cheese or a charcuterie board.

ingredients for almond flour crackers in small bowls with ingredient names.

for almond flour crackers in small bowls with ingredient names.

RECIPE INGREDIENTS

Almond flour: Finely ground almond flour that has been blanched (skins.

removed) forms the base of these crackers. I really like Blue Diamond brand.

finely sifted flour; nuts.com has a great one, too, & I like the Wellbee’s.

brand that I see on Amazon. Make sure it’s blanched (skins removed) and.

finely ground/sifted.

Tapioca starch/flour: Adds crispness and crunch to the crackers; absorbs some.

of the oil from the almond flour. You can try replacing it with superfine.

sweet white rice flour (also called glutinous rice flour).

Baking soda: Adds some rise in the oven, but mostly helps the crackers brown.

Salt: brightens the other flavors. I use kosher salt because it’s easier to.

measure accurately in baking, but table salt works, too.

Sesame seeds: Adds a nutty crunch and depth of flavor to the crackers.

Butter: Adds flavor and crispy texture.

Egg: Binds the crackers together and adds structure.

square almond flour crackers with sesame seeds on black plate with more crackers.

almond flour crackers with sesame seeds on black plate with more crackers in.

MAKE THE CRACKER DOUGH

Whisk together the dry ingredients, then mix in an egg beaten with 1 tablespoon.

melted butter, and a bit of water. Add more water a bit at a time until the.

dough holds together well when you squeeze it.

large round metal mixing bowl with pale dry ingredients.

round metal mixing bowl with pale dry ingredients.

same mixing bowl with yellow liquid on top.

mixing bowl with yellow liquid on top.

crumbly light brown dough in mixing bowl with hand holding 1/4-teaspoon over.

light brown dough in mixing bowl with hand holding 1/4-teaspoon over bowl.

hand squeezing together light brown cracker dough over mixing bowl.

squeezing together light brown cracker dough over mixing bowl.

SHAPE THE CRACKERS

Working with one half of the dough at a time, roll it out between two pieces of.

parchment paper until it’s about 1/8-inch thick. Use a pastry cutter, pizza.

wheel or sharp knife to trim the rough edges, then cut shapes that are about.

1-inch square. Use a butter knife or offset spatula to transfer the squares to a.

prepared baking sheet.

raw light brown cracker dough on white paper.

light brown cracker dough on white paper.

hand rolling wooden rolling pin on top of white paper.

rolling wooden rolling pin on top of white paper.

thin rolled-out light brown cracker dough with sesame seeds on white paper.

rolled-out light brown cracker dough with sesame seeds on white paper.

raw almond flour cracker dough cut into 1-inch squares with a few raw squares on.

almond flour cracker dough cut into 1-inch squares with a few raw squares on.

BAKE THE CRACKERS

Bake the crackers at 325°F for about 15 minutes or until they’re pale golden.

Let them cool on the baking sheet, and they’ll turn crispy as they cool. Store.

in a glass jar at room temperature.

1-inch light brown raw cracker squares on white paper on golden baking tray.

light brown raw cracker squares on white paper on golden baking tray.

light brown baked 1-inch square crackers on white paper on baking tray with.

olive oil and hummus in small wood bowl.

brown baked 1-inch square crackers on white paper on baking tray with olive oil.

and hummus in small wood bowl.

ROLL THE DOUGH, DON’T PRESS IT.

Don’t stress about rolling the dough to exactly 1/8-inch thick, and don’t press.

too hard on the parchment paper with the rolling pin, or you’ll see wrinkles in.

As you’re rolling out the dough, your hands are a more reliable indicator of.

even dough thickness than your eyes. Run your palms over the dough lightly to.

judge thicker spots, and then roll those out a bit thinner.

ADD WATER SLOWLY

You will need to add water well. Without the water, the dough will feel moist but will still crumble, due.

to the oils in the almond flour.

You may find that the dough breaks apart into very irregular pieces during.

rolling. If that happens, the dough just needs a bit more water. Just knead in.

water, a few drops at a time.

PICK THE RIGHT ALMOND FLOUR

Almond meal is more coarsely ground almonds that still have their skins, and it.

won’t work in this recipe. Be sure you’re using finely ground blanched almond.

flour, which means that they’ve removed the skins on the almonds and ground and.

sifted them to a fine texture.

Here are the brands of almond flour I like best right now:.

Blue Diamond finely sifted blanched almond flour (I find it at my local.

grocery store and on Amazon, but you can get a much better price at Sam’s.

Costco’s Kirkland brand superfine blanched almond flour ( price, if you can find it in stock and you are a Costco member).

Nuts.com superfine blanched almond flour.

RECIPE VARIATIONS & SUBSTITUTIONS.

DAIRY FREE

The only dairy in this recipe is butter, and you can replace it easily with an.

equal amount of virgin coconut oil or even extra virgin olive oil.

EGG FREE

Try replacing with 1 “chia egg” (1 tablespoon lukewarm water mixed with 1.

tablespoon ground white chia seeds). If you don’t mind the taste of flax, try a.

flax egg. Either should work well.

ALMOND FREE

Even though these are almond crackers, finely ground hazelnut flour would.

probably work well. I don’t think you can replace the almond flour with anything.

nut-free, though. Instead, try our gluten free wheat thins crackers.

which are gluten free and nut free and super hearty and crispy.

ADDING MORE SEEDS

Sesame seeds are my favorite here. But you can replace some or all of them with.

poppy seeds, chia seeds, flax seeds, hemp seeds, or a combination of all of.

If you’d like to replace the seeds entirely, you’ll need something else that’s.

quite small. Anything bulky like chopped nuts will make it too hard to roll out.

the cracker dough, so don’t add them to the dough.

Try adding some aromatic spices like 1/2 teaspoon of garlic powder, 1 teaspoon.

of minced dried onion, or 1 teaspoon of bagel seasoning for a ton of flavor. You.

can also sprinkle the tops of the raw crackers with some sea salt.

You can also add finely chopped nuts to the tops of the shaped crackers. Stick.

with soft nuts like pecans or walnuts or they might overpower the texture of the.

crackers—and brush the tops of the raw crackers first with some egg white to.

square brown crackers with sesame seeds on black round plate with hummus in.

small round wood bowl.

brown crackers with sesame seeds on black round plate with hummus in small round.

Store these crackers in a sealed glass container at room temperature and they.

will stay crispy for at least a week. If you store them in plastic, they’ll lose.

their texture quickly, so avoid that.

You can freeze them for longer storage (up to 2 months, even), but they will.

lose some crispness. To refresh, spread them out on a lined baking sheet,.

sprinkle lightly with lukewarm water, and toast at 250°F for about 5 minutes.

FREQUENTLY ASKED QUESTIONS

Are these crackers Paleo?

If you replace the butter with virgin coconut oil, these crackers are dairy.

free, grain free and Paleo.

How can I make my crackers crispier?

For even crispier crackers, try brushing them with melted butter while they’re.

on the baking sheet right before you place them in the oven. You can also try.

swapping the amounts of almond flour and tapioca starch, using 3/4 cup (90.

grams) of finely ground almond flour and 1 cup (120 grams) of tapioca starch,.

instead of the reverse.

Do I need to flip the crackers?

You can flip the crackers about halfway through baking, but you really don’t.

need to. They’ll still become crisp in the oven without flipping them. If you do.

turn them over halfway through baking, you will get crackers that are more.

evenly brown on both sides, since the underside is what browns.

small glass Weck mason jar with square light brown crackers on pink cloth.

glass Weck mason jar with square light brown crackers on pink cloth.

ALMOND FLOUR CRACKERS RECIPE

Prep Time: 15 minutes mins.

Cook Time: 15 minutes mins.

almond flour crackers on baking tray.

flour crackers on baking tray.

These crispy, buttery almond flour crackers have the nutty taste and crunch of.

sesame seeds. Perfect for dipping!

INGREDIENTS

1 cup (120 g) finely ground blanched almond flour.

¾ cup (90 g) tapioca starch/flour.

½ teaspoon kosher salt.

¾ 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, beaten.

Preheat your oven to 325°F. Line large rimmed baking sheets with unbleached.

parchment paper and set them aside.

In a large bowl, place the almond flour, tapioca starch/flour, salt, baking.

soda and seeds, and whisk to combine well.

Whisk together the butter, egg and 1/4 teaspoon water. Create a well in the.

center of the dry ingredients, add the egg mixture, and mix until the dough.

Knead in more water without crumbling.

Divide the cracker dough in half, and work with one half at a time. Cover the.

other half with plastic wrap so it doesn’t dry out.

Place the first half of dough between two large sheets of unbleached.

parchment paper and roll out as close to 1/8-inch thick as possible.

If the dough splinters quickly and seems to fall apart as soon as you begin.

to roll it, it’s too dry. Knead in some water until it holds together well.

To prevent the rolled-out dough from having a crinkled appearance, do not.

press too hard with the rolling pin. Rather, apply medium pressure and roll.

back and forth over the dough.

Remove the top layer of parchment paper and cut out shapes that are.

approximately 1 1/4-inch square using a cookie cutter, pizza or pastry wheel,.

or sharp knife. Gather and reroll any jagged scraps of dough.

Lift the shapes off the parchment with an offset spatula or knife, and place.

about 1/4-inch apart on the prepared baking sheet. They will not spread.

Repeat with the other half of dough.

Place the baking sheets, one at a time, in the center of the preheated oven.

and bake until lightly golden brown all over and dry to the touch, about 15.

Allow the crackers to cool completely on the baking sheet. They will cool.

Store in a sealed glass container (not plastic!) at room temperature to.