Almond Flour Crackers Recipe

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5 from 1 vote

These crispy, buttery almond flour crackers have the nutty taste and crunch of sesame seeds. Perfect for dipping!

Prep Time15

Cook Time15

Course: Crackers

Cuisine: American

Keyword: almond flour, almond flour crackers, sesame seeds, tapioca starch

Servings: crackers

Author: Nicole Hunn

Ingredients

1 cup finely ground blanched almond flour
¾ cup tapioca starch/flour
½ teaspoon kosher salt
¾ teaspoon baking soda
3 tablespoons sesame seeds and/or poppy seeds
1 tablespoon butter melted and cooled (or virgin coconut oil)
1 egg at room temperature, beaten
Lukewarm water by the 1/4 teaspoonful

Customary - Metric

Instructions

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 comes together.
Knead in more water by the 1/4 teaspoonful until the dough holds together 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 during baking.
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 minutes.
Allow the crackers to cool completely on the baking sheet. They will cool quickly.
Store in a sealed glass container (not plastic!) at room temperature to maintain crispness.

Notes

Nutrition information is approximate, per single cracker, assuming a batch of 75 crackers made with sesame seeds. It is an estimate only and should not be relied upon.

Nutrition