The best things in life are simple. These 3 ingredient nut crackers are a simple way to bring joy to your holidays.
Provided by Chris Rosa
Categories Snacks
Time 18m
Yield 32 crackers
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F (190°C).
- In a food processor, grind 1 cup (140 g) of almonds into a coarse flour, about 1 minute. Transfer the almond flour from the processor to a medium bowl. Repeat with 1 cup (120 g) of pepitas. Transfer the pepita flour to the bowl with the almond flour.
- To the bowl with the almond and pepita flours, add the egg, water, 1 teaspoon of salt, and the pepper. Stir with a spatula to combine.
- Divide the dough into 2 portions.
- Place a sheet of parchment paper on a work surface, and set a portion of dough in the center. Top with a second sheet of parchment, and use a rolling pin to roll the dough into a 7 x 11-inch rectangle about ⅛-inch thick. Remove the top sheet of parchment. Using a bench scraper, cut the dough into 12 2-inch squares. Trim the outer edges to make clean lines, then add the trimmings to the remaining dough portion. Transfer the crackers on the parchment paper to a baking sheet.
- Roll out the remaining dough on a clean piece of parchment to a larger 9 x 11-inch (23 x 28 cm) rectangle about ⅛-inch (3mm) thick. Cut the dough into 20 2-inch (5 cm) squares. Trim the edges and discard any remaining dough. Transfer the crackers to another baking sheet.
- Finely chop the remaining tablespoon of almonds and tablespoon of pepitas.
- Spritz the crackers lightly with water, then evenly sprinkle the chopped almonds and pepitas on top. Sprinkle with the remaining ½ teaspoon of salt.
- Bake the crackers for 13-15 minutes, until lightly browned and crisp along the edges. The crackers will continue to crisp as they cool. Leftover crackers can be stored in an airtight container for up to 3 days.
- Enjoy!
Nutrition Facts : Calories 41 calories, Carbohydrate 1 gram, Fat 3 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
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