Smoked Almond Thins: This recipe courtesy Crackers & Dips (Chronicle Books) by Ivy Manning
These high-protein, gluten-free crackers are my favorite go-to when I've got the afternoon hungries. The smoked almonds add a subtle, sweet-smoky flavor, and the crackers' lightness gives them an air of elegance that makes them right at home at a dinner party or cocktail soire. Serve them with Fresh Artichoke Dip or Warm Olive Tapenade with Preserved Lemon.
MAKES 45 TO 50 CRACKERS
- 5 tbsp potato starch (not potato flour)
- 1/2 cup sweet rice flour
- 2/3 cup smoked almonds
- 3/4 tsp fine sea salt
- 1/3 cup water
- 1 tbsp sesame butter (tahini) or sugar-free almond butter
- 1 egg beaten with 1 tbsp water
Preheat the oven to 400F/200C/ gas 6. Line two baking sheets with silicone baking mats or parchment paper. Split the sides of a small sandwich bag, keeping the seam at the bottom of the bag intact. Set aside. Place the potato starch, rice flour, almonds, and salt in the bowl of a food processor. Pulse until the almonds are finely ground, 30 one-second pulses. The mixture will begin to look crumbly. Add the water and sesame butter and process until the mixture begins to clump, 20 seconds.
Measure a level 1 tsp dough and place it between the sheets of the plastic bag. Using a tortilla press or a glass with a flat bottom, press the dough into a thin, 2 1/4- to 2 1/2-in/5.5- to 6-cm round. Carefully peel the round from the plastic and transfer it to one of the baking sheets. Repeat with the remaining dough, spacing the rounds about 1/2 in/12 mm apart. Brush the crackers with the beaten egg.
Bake the crackers until they are light golden brown around the edges, 8 to 10 minutes, rotating the baking sheets once from top to bottom and from back to front. Transfer the crackers to a cooling rack and let them cool completely before storing in an airtight container for up to 5 days.