15 September 2014

herb crackers

A long-standing vacation tradition that my mother started is setting out cheese, crackers, and fruit as dinner is settling towards being ready. As soup simmers, grills warm up, or the meat grows tender, we sit quiet and listen to our surroundings or to each other's quiet talking. 

These crackers from Elana Amsterdam have proven to be wonderful for these occasions -- the delight of cutting and stripping fresh rosemary and feeling the dough form in my hands to their crisp texture and a flavor that's complimentary with cheese. They are simple to mix up, easy to bake, and they also store wonderfully in the pantry for lunches, snacks, or, of course, cheese plates.

Adapted from "The Gluten-Free Almond Flour Cookbook" by Elana Amsterdam 
Makes about 60 crackers 

Preheat oven to 350 F 
Set aside a large baking sheet. 
Cut 2 pieces of parchment to the size of the baking sheets. 

1 3/4 c blanched almond flour 
1/2 t sea salt 
1 T finely chopped fresh rosemary 
1 T finely chopped fresh thyme 

Combine in a large bowl. 

1 T olive oil 
1 large egg 

Whisk together in a small bowl. 
Add wet to dry and stir until thoroughly combined. 

Place dough between 2 sheets of parchment paper and roll to 1/16 inch thickness.  
Remove the top piece of parchment paper. 
Transfer the bottom piece with the dough on it to a baking sheet. 
Cut the dough into 2 inch squares. 

Bake 12-15 minutes, until lightly golden. 
Let cool on the baking sheet for 30 minutes, then serve. 

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