Almond-Poppy Crackers
Almond-Poppy Crackers
Adapted from Martha Stewart Living (April 2010)
Ingredients
Makes about 20 crackers
1 ½ cups / 5.1 oz / 145 gr almond flour (I used Bob’s Red Mill)
1 tablespoon poppy seeds
1 tablespoon olive oil
1 teaspoon fine grain salt
1 large egg white
Directions
Preheat oven to 350°F (180°C) and place a rack in the middle. Line a baking sheet with parchment paper. Set aside.
In a large bowl combine almond flour, poppy seeds, olive oil, salt , and egg white. Mix well.
Transfer mixture to the lined baking sheet, cover with a sheet of parchment paper and with a rolling pin, roll out dough to a thin rectangle about 8-by-12-inch (20-by-30-cm) rectangle.
Carefully peel off the top parchment paper sheet and with a paring knife (or a pizza cutter), cut into crackers.
Bake until golden brown, about 12 to 14 minutes (watch closely for the last few minutes, as the crackers could turn from nicely browned, to burnt quite quickly.)
Remove from the oven and let cool completely.
Once cool, carefully snap the crackers apart along the score line.
Store at room temperature in a container with a tight-fitting lid. Best if used within a week.