Savoury Almond Biscuits/Crackers
Prep Time
10 minutes
Prep Notes
These crackers/biscuits are great for dips, spread or just avocado and so simple to make. The recipe asks for blanched almond meal but you could use regular almond meal. The blanching just means they're a little sweeter. Did you know you can blanch your own almonds and it's really simple? But it's a little time consuming popping them out of their skins if you're doing a lot!
Cooking Time
10-15 minutes
Yields
Ingredients
2.5 cups of blanched almond meal (you can use regular almond meal but they'll be darker and not as sweet)
2 eggs
1/2 teaspoon of salt
1/2 teaspoon dried thyme (you could try different herbs and fresh would be nice too, it's just what I had at the time)
Directions
1. Put all ingredients in a high speed food processor. Mix really well. The mixture should be a little oily and not sticky. If it's sticky you may need to add a little coconut or olive oil.
2. Place mixture in a ball on a piece of baking paper and lay another piece on top.
3. With a rolling pin roll out until it's very thin (the thinner you get it the nicer and crispier the cracker but some people like them a little thicker so you'll need to experiment with how you like them).
4. With a cookie/scone cutter cut into rounds and place on a baking tray lined with baking paper (I have a reusable silicon liner).
5. Sprinkle with salt and place in an oven about 170°C.
6. Cooking time will depend on how thin you made them. Check after 10 minutes. You want them a little brown and firm. If they're not super thin you may want to turn them when they start to colour to ensure they dry out enough on the other side.