Gluten Free Truffle Parmesan Crackers
These gluten free truffle parmesan crackers are crispy, savory, and perfect for snacking or serving at your next gathering. They taste impressively gourmet with minimal effort.
Equipment
- pastry wheel
Ingredients
- 1 1/2 cups Almond Flour
- 1/2 cup Finely Grated Parmesan Cheese
- 1 tbsp Tapioca Starch
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 tbsp Truffle Oil
- 1 Large Egg White
- Flaky Sea Salt, for topping
Instructions
- Preheat your oven to 325F and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, parmesan cheese, tapioca starch, salt, and black pepper until evenly combined.
- Add the truffle oil and egg white to the dry mixture. Stir with a fork until a smooth, slightly sticky dough forms. If the dough feels too dry, add truffle oil half a teaspoon at a time until it holds together.
- Place the dough between two sheets of parchment paper. Roll it out evenly to about 1/8 inch thickness, keeping it as uniform as possible for even baking.
- Remove the top sheet of parchment and use a pastry wheel or the edge of a spatula to score the dough into small squares or rectangles. Sprinkle the tops generously with flaky sea salt.
- Transfer the parchment with the scored dough onto the baking sheet. Bake for 15 to 18 minutes, or until the edges are deep golden brown and the centers look dry and set.
- Let the crackers cool completely on the baking sheet. They will continue to crisp up significantly as they cool. Once fully cooled, snap them apart along the scored lines and serve.
Nutrition
Serving: 1servingCalories: 52kcalCarbohydrates: 2gProtein: 2gFat: 4g
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