Almond Crackers

blogged here:


1 cup almond flour

1 egg white

1 pinch of salt


Mix everything together in a bowl until it forms a paste. Line a cookie sheet with parchment paper and place the dough in the middle. Top with another piece of parchment paper and roll out with a rolling pin as thinly as possible. Remove the top layer of parchment paper, score into crackers, and bake in a 325 degree oven until the crackers just start to turn golden, checking every 5 minutes or so to prevent burning.

L. Z. and luckymaggy faved this
  • Bryan - oz4caster 6y

    never had such a thing !
    but I'm sure I'd like it :)
  • ~W~ 6y

    Homemade crackers are awesome, they look super good & I bet that they were tasty! : )
  • Bryan - oz4caster 6y

    I've been eating raw egg yolks and tossing the whites
    maybe I should start saving them again
    and get some almond flour to make these crackers

    do you refrigerate the almond flour to keep it from going rancid?
    and is there a way to reduce the phytates?
    I guess almond flour could be made from soaked almonds
    just curious :)
  • geek_patrol 6y

    I do refrigerate the almond flour. I don't use it up fast enough to feel comfortable keeping it at room temp.

    As far as phytates, from what I've read in NT/WAPF stuff soaking is the best way to neutralize the phytates but roasting is a close second. I almost always bake the almond flour when I use it, so I'm probably getting rid of some of them that way. You can make almond flour yourself from soaked almonds like you mentioned, but it never gets as fine as the stuff you buy at the store and it's kind of hard on the food processor. That's the way Sally Fallon says to do it in NT though.
  • DagsDownunder 2y

    Here is another recipe :) Oh and keep your almond flour in the fridge!

    Lemony Herb Crackers

    Makes about 35 crackers


    1 1/4 cups almond meal (140 gms)
    1/2 teaspoon sea salt 1.5 gms
    1/2 cup sesame seeds 50 gms
    1 TBS dried mixed herbs 1.5 gms
    1 egg 40 gms
    1 1/2 tablespoons extra virgin olive oil 15 gms
    1 tsp Lemon Rind 1.2 gms
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