We have words like "crispy" to describe a certain texture. To really hone in on it, you can play with it and say something like "crispity crunch!" That denotes a slightly more positive textural experience. Unfortunately, I'm unaware of a word that describes the sheer delight I experienced when I bit down on my first hazelnut-parmesan cracker. It was possibly the most pleasing toothy nibble that I'd experienced on a low-carb diet. If a word like "beautiful" could be used to describe a texture ... I would describe these crackers as ... beautiful.
I tried using almond flour. Then, I tried a combination with half almond and half hazelnut. They all tasted great and all had a pleasing texture, but ... the almond flavor stayed evident and the crisp was never quite as beautiful. In the end, I decided that pure hazelnut flour is the way to go.
Being as excited with these gluten free crackers as I was, I shared them with many in my world, delivering little bundles of crackers and dip to friends and family. They're so lovely and dip so nicely. No cracking or breaking apart in the dip. Dip with confidence!
Friends and family loved them and wanted to know how "easy" they were. Herein lays the problem. They're not tough to make a small batch. However, a full baking tray yields something like 48 small crackers. They're thin and ... go down quickly and effortlessly. They take some time in the oven, which is where the problem comes in. You could put 2 trays in the oven, and get roughly 100 little crackers, but ... they'll lock up your oven for upwards of 45 minutes, before you could produce a second batch. They're easy to make and for a single batch, you can set a timer, but ... for a large amount ... for a large gathering, they run the risk of being time consuming.
All this said ... I secretly feel they're worth it! ☺
Preheat oven to 275 F.
Combine ingredients in a bowl, and mix until a ball of dough has formed.
Crumbled the dough evenly around a greased sheet of parchment paper or foil. Place another sheet above it, and roll out the dough so that the crumbles form a single thin sheet of dough. Remove the top sheet and play with the dough. It's pretty malleable, so if there are any cracks, you can just push the cracks together. I also pushed the edges in and together and broke off "dangleys" and pushed them into the main body of the dough. In the end, I had a nice rectangular sheet of dough.
Using a cutting/dividing device (pizza cutter, bench scraper, butter knife, etc.) cut through the dough to form 48 little rectangles. This isn't an exact science and you can adjust the shapes and sizes in any way you see fit. However, if you want precision, you can always measure the rectangle and do a little math. You can also use a ruler or some other straight guide, place it on the dough and run your cutting device along the guide. With math and a good guide, you can create a perfect batch of squares. I'm more rustic myself ... and wing it.
Place the parchment or foil on a cookie/thin baking tray.
Bake for roughly 45 minutes, but start checking at 30 minutes. It will crisp on the edges first. You are essentially looking to melt the cheese within the cracker, then remove the moisture. The cracker will darken and firm up. When the sheet is the same even slightly darker color, across the enter sheet (the edges and the center are all the same color), remove the sheet from the oven.
Let the sheet cool, then pick up the crackers and snap where the perforations were cut.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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