Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat the oven to 350°F.

  2. Whisk together the egg, salt, pepper, and any additional spices or add-ins (see "tips," below.)

  3. Add the almond flour, stirring to make a cohesive dough.

  4. Place the dough onto a sheet of parchment, or a piece of plastic wrap. Pat it out with your hands, and top with an additional piece of parchment or plastic wrap. Roll the dough out to about 1/8" thickness; it should be about 10" x 12", or larger.

  5. Remove the top paper, and use a pizza wheel or knife to cut 1" squares. Move the cut crackers, along with their parchment, to the baking sheet. If you've used plastic wrap, spray the pan with non-stick baking spray, and transfer the crackers from the plastic to the pan.

  6. Bake the crackers for 14 to 16 minutes, until they're light golden brown. The crackers around the perimeter will tend to brown more quickly, so transfer those to a cooling rack and return the pan to the oven to finish baking the remaining center crackers.

  7. Cool the crackers completely before transferring them to an airtight bag for room-temperature storage.

Tips from our Bakers

  • Flavor options:

    • Cheese Crackers: Add 1/4 teaspoon mustard powder, a dash of Tabasco or a pinch of cayenne pepper, and 1 cup finely grated cheese.
    • Seedy Crackers: Add 1 to 2 tablespoons sesame seeds, poppy seeds, or the seed blend of your choice.
    • Spicy Crackers: Add 1 1/2 teaspoons curry powder, plus 1/4 teaspoon hot sauce (e.g., Sriracha, Tabasco, Frank's Red Hot) for extra kick.
    • Cinnamon-Sugar Crackers Omit the black pepper, and sprinkle 2 tablespoons cinnamon-sugar over the tops of the crackers before baking.

  • Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.

Baker’s Resources