2 cups almond pulp (see Note) or Mandelin Blanched Almond Flour or Mandelin Natural Almond Flour
1 tablespoon white rice flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon sea salt or kosher salt
2 tablespoons unsalted butter, melted
2 tablespoons unsalted butter, melted
In a stand mixer fitted with the paddle attachment, combine the almond pulp or flour, rice flour, cinnamon, baking powder and salt. Mix briefly to combine and break up any chunks of almond pulp or flour.
With the mixer on low, slowly pour in the butter, then the honey. The dough may look crumbly, but it should stick together. Add one tablespoon warm water if necessary to allow the dough to stick together.
Scrape the dough onto waxed paper and form it into a disk. Cover and refrigerate for 20 to 30 minutes to let it get firm. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Unwrap the dough and top it with another sheet of waxed paper. Roll the dough out to about 1/8 inch thick. Use a pizza wheel or knife to cut the dough into squares the size you want. Use a thin spatula to carefully transfer them to the baking sheet. If the dough is too soft, freeze it for 5 or 10 minutes.
Use a fork to poke rows of holes in the squares like graham crackers. Bake for 10 to 15 minutes, turning the pan around in the oven at least once, until the edges of the crackers are golden brown (bake for the longer time if you want them crisper). Let them cool on the baking sheet, then store them in an airtight container.
Note: Use the two cups of almond pulp (wet pulp is fine) leftover from making homemade almond milk with about two cups whole almonds. For this cracker recipe, simply double the almond milk recipe.
For a flavor variation, substitute Grade B maple syrup for the honey. You can also sprinkle the tops of the crackers with cinnamon-sugar before baking if you want a sweeter result.
Almond Board of California
