Almond crackers, almond thins, etc. have been featured on An American Housewife many, many times in the past since I've been making them pretty much 'all the time' since the early 2000's. 2002? I don't even recall. But they are a staple in our house since cheese and crackers in almost any form has always been a favorite of mine.
I always play with this recipe though! Starting with the basic almond cracker I've been making for over 15 years and adding whatever I feel like to it, based on what sounds good or what I have on hand, or what I want the finished cracker to be.
The original Almond Thin Cracker I've posted a LOT is more like a 'wheat thin' style. The other versions are more like a little bit thicker cracker. This one is a thin, very crisp cracker but is a little bit thicker than the wheat-thin style due to the baking powder. I used garlic salt, onion powder, poppy seeds and a store store Rosemary Garlic blend today.
My favorite way to eat any of my almond crackers is with cream cheese and banana peppers!
Rosemary Garlic Almond Crackers (Or ANY seasoning you like)
2 c almond flour or fine ground almonds
1 t sweetener of choice
1/2 t baking powder
1/4 t salt (I use sea salt)
2 egg whites
*options - add what you want, and as little or lot as you like. This is just a starting point. Taste your dough and adjust to how you like it. You can also use things like ranch dressing, sea salt, pepper, tomato powder, basil... whatever kind of crackers you wish.
1/4 t garlic salt
1/4 t garlic powder
1/4 t onion powder
1 1/2 t poppy seeds
1 t Rosemary and Garlic spice blend
Mix all the ingredients in a food processor or a small bowl. Make sure it's mixed well so all the almond is moist and the dough starts to hold together and form a ball. You can either mix in the seasonings OR sprinkle them separately on top. If you sprinkle on top, press them in lightly.
Roll the dough out between 2 sheets of parchment paper or well greased foil. It is very sticky so you need 2 sheets of parchment or foil or it will stick to your rolling pin.
Roll the dough out with a rolling pin as thin as you can - 1/8 of an inch is what to aim for. Aim for a rectangle shape to make it easier to score squares. Peel off the top layer and score with a pizza cutter to make squares either 1" or 2" - your choice in size. Leave them on the bottom parchment to bake and place it on a baking sheet.
Bake at 325 degree's for 10-15 minutes then check and use a metal spatula, fork or your fingers to gently pry the crackers apart, flipping the ones on the outside to the inside and mixing them up a bit. When all are golden, remove, break apart and let cool completely. Store in an air tight container.
These are incredible by themselves, with cheese or as a cracker dip for any number of spreads. I love them dipped in plain cream cheese with yellow banana peppers as a snack.
