Gluten Free Crackers, Take Two
If you haven’t noticed, I might be a little obsessed with gluten free crackers, or savory biscuits as my wife calls them. In fact, I made these for dinner last night and they were super almondy and delish!
1/4 tsp cayenne, salt and cracked pepper
1 cup good grated Parmesan
1 3/4 cup superfine almond flour
(Mix and turn out onto parchment)
Cover with parchment, roll, and cut out.
Dust with poppy seeds and sea salt
Bake on parchment on 350 F (I use convection) for 12 min for large and 6 for small
Cool and store in a glass jar if any are left.
In other news, I need more almond flour.