Vegan Pistachio Almond Thins

Vegan Pistachio Almond Thins

Few notes. As there’s no fat (oils or shortening) involved you want make sure to you use good quality almond milk. Definitely pick the already sweetened kind, even better if vanilla flavored.

If you have a sweet tooth feel free to add further ¼ cup of powdered sugar, you’ll need to balance that out with more almond milk. The dough will never come together otherwise.

Lastly, if you don’t have gluten intolerance you can use whole wheat flour instead of rice flour. Nevertheless, I strongly recommend following the recipe. The rice flour and the corn flour give to these thins a very nice texture.

Ingredients

Makes 48 Thins

2 cups / 8.8 oz / 250 gr rice flour

¾ cup / 2.8 oz / 80 gr corn flour (aka very finely ground cornmeal)

1 ½ teaspoon baking powder

1 cup / 250 ml vanilla almond milk (or sweetened unflavored almond milk)

¾ cup / 2.5 oz / 70 gr powdered sugar

½ cup / 2.1 oz / 60 gr blanched almonds

½ cup / 2.1 oz / 60 gr pistachios

1 teaspoon vanilla extract

pinch of fine grain sea salt

Directions

Preheat oven to 340°F (170°C), place a rack in the middle. Line a baking sheet with parchment paper.

Place the almond milk, almonds and vanilla extract in the bowl of a food processor. Pulse until the almonds are really broken down and well mixed with the almond milk.

In a large bowl, mix together rice flour, corn flour, powdered sugar, baking powder, and salt. Add the almond milk mixture, the pistachios and knead dough with hands until it comes together. If it doesn’t and it’s still on the crumbly side, add some more almond milk, one tablespoon at a time.

Place the dough on some parchment paper. Roll out it with a rolling pin until it’s about ¼ inch (5 mm) thick.

With a sharp knife, slice into 1½ inch (4 cm) squares.

With help of a spatula arrange thins a ¼ inch apart on parchment lined baking sheet. Don’t worry about separating them too much they will not spread out.

Bake for 12 minutes until just beginning to brown at the edges and tops start to crack. Cool on baking sheet, then store in airtight container.