Description
Deliciously crisp and buttery Almond Flour Crackers, perfect for a gluten-free snack or appetizer. Made with almond flour, Parmesan cheese, and a touch of cream, these crackers are rolled thin and baked to golden perfection, offering a satisfying crunch and rich flavor.
Ingredients
Dry Ingredients
- 1 1/2 cup blanched almond flour (plus more for dusting)
- 3/4 teaspoon kosher salt
- 1/2 cup grated Parmesan cheese (1 1/2 ounces)
Wet Ingredients
- 4 tablespoons butter (cut into 1/2-inch cubes)
- 1/4 cup heavy cream (or half and half)
Instructions
- Preheat Oven: Preheat your oven to 350˚F to prepare for baking the crackers to a perfect crisp.
- Prepare Parchment Paper: Lay a piece of parchment paper on your work surface and lightly dust it with almond flour to prevent sticking. Keep a second parchment sheet nearby for rolling.
- Combine Dry Ingredients: In a food processor bowl, add almond flour, kosher salt, and grated Parmesan cheese. Pulse a few times to combine evenly.
- Incorporate Butter: Sprinkle in the cubes of butter and pulse until the mixture resembles a coarse meal with bits of butter visible.
- Add Cream and Form Dough: Drizzle in the heavy cream or half and half and process just until the dough comes together, about 5 seconds. The dough will be sticky.
- Shape Dough: Turn the dough out onto the prepared almond flour-dusted parchment sheet. Gently pat it into a 1/2-inch thick rectangle and dust the top with more almond flour.
- Roll Dough Thin: Place the second parchment sheet over the dough. Using a rolling pin, roll the dough into a loose 1/8-inch thick rectangle. Carefully remove the top parchment sheet, using a rubber spatula if needed to lift it gently.
- Score Dough: Using a pizza cutter or sharp knife, cut the dough into 1 1/2-inch square crackers, trimming the edges evenly. Do not separate the crackers yet as the dough is still sticky.
- First Bake: Transfer the dough on parchment directly to a baking sheet and bake for 12 minutes at 350˚F.
- Lower Oven Temperature: Reduce oven temperature to 250˚F and prop the oven door open slightly to allow heat to escape.
- Separate Crackers: Using a pizza cutter, cut along the scored lines again to fully define the crackers. Gently separate each cracker with a thin spatula to allow air around them for even crisping.
- Final Bake: Bake the crackers for an additional 15-20 minutes at 250˚F, rotating the baking sheet every 5 minutes until they turn light golden brown and crisp.
- Cool and Store: Transfer the baking sheet to a wire rack and allow crackers to cool completely on the sheet. They will crisp further as they cool. Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Notes
- Use a rolling pin over parchment to prevent the sticky dough from clinging and to achieve an even thin layer.
- Opening the oven door slightly at the lower temperature helps moisture escape for crispier crackers.
- Letting the crackers cool completely on the baking sheet enhances their crispness.
- Store in airtight containers to keep crackers fresh and crunchy.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
