Description
The perfect savory cheese crackers, to go with your favorite alpine cheese.
Ingredients
Scale
- 1/2 cup (2 oz/55 g) almond meal
- 4 oz (115 g) Castello Alps Selection Hirten cheese, finely grated (I use a microplane)
- 1 tablespoon tapioca flour/starch
- 1/4 teaspoon baking powder
- 1/8 teaspoon sea salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon granulated garlic
- 1/2 teaspoon soy sauce
- 1/2 teaspoon honey
- 1 teaspoon lemon juice
- 1–2 teaspoons water
Instructions
- Preheat oven to 350F.
- Pulse together the almond meal, cheese, tapioca flour, baking powder, sea salt, black pepper, smoked paprika, and granulated garlic a couple times in a food processor.
- Drizzle in the soy sauce, honey, and lemon juice while pulsing, then drizzle in enough water so the mixture forms wet crumbs that come together as a ball of dough when squeezed.
- Turn the crumbly dough out onto a piece of parchment paper and knead it a couple times until it comes together. Shape it into a ball, and then slightly flatten the ball to a disk shape.
- Place the disk onto the parchment paper and place another piece of parchment paper on top. Roll out the dough until it forms a very thin 12-inch circle; remove the top piece of parchment paper.
- Use a pizza cutter to score crackers into any shape and size you like. (I got about 3 dozen crackers.) While still on the parchment paper, transfer the whole piece of scored dough onto a baking sheet and bake until golden brown, about 20 to 22 minutes.
- Cool about 10 minutes, then break the crackers apart along the scored lines.
- Store in an airtight container at room temperature for up to 3 weeks.
Notes
Store in an airtight container at room temperature for up to 3 weeks.
- Prep Time: 10 mins
- Cook Time: 22 mins
- Category: Snacks
- Cuisine: French