Almond Thins Crackers
1 c almond flour or fine ground almonds
2 t sweetener of choice
1 egg white
1/4 t garlic salt
1/8 t garlic powder
1/8 t onion powder
Mix all the ingredients in a small bowl. Make sure it's mixed well so all the almond is moist and the dough starts to hold together.
Crumble and drop the dough on parchment paper or well greased foil on a pan. Cover the sticky dough with another sheet of parchment or greased foil or plastic wrap. Roll the dough out with a rolling pin as thin as you can - 1/8 of an inch is what to aim for and even thinner if you can. You should be able to get a rectangle about 9X9 inches. Peel off the top layer and score with a pizza cutter to make about 30-40 small squares. Bake at 325 degree's for 10-15 minutes until golden brown. Check at 10 minutes and use a metal spatula 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 as a snack.
The dough becomes very sticky!
Breaking apart before rolling helps to roll an even, thin layer
Be sure to cover completely or they WILL stick to a rolling pin...
your hand, the pan... everything they come into contact with
Break apart and enjoy!
