Ever wondered what the difference is between almond flour and almond meal? They are both made of, you guessed it, almonds. Almond flour tends to be finer and is almost always blanched to take the skins off. Almond meal on the other hand tends to be coarser. So, which one to use? Well, when it comes to baking with almond meal or flour it really depends on what you are making. I prefer almond flour for everything because of it's finer texture. If you are making something like a cake or cupcakes you are better off with almond flour because you would want a fine crumb. Whereas almond cookies are perfectly fine made of almond meal.
I find that different brands give me different results, I prefer Honeyville or Anthony's Almonds for my gluten free baking. Make sure you store it in either the fridge or the freezer seeing almonds are high in omega 3 and 6 fatty acids and will go rancid f left on the counter or a shelve.
If you are following the Paleo diet, SCD diet or gluten free diet these almond crackers from Elana's Pantry are a welcome addition. But even if you are not on a restrictive diet, these are easy to make and vary tasty. I have added my own twist to them by adding fragrantly toasted whole cumin seeds. It's that extra crunch in the cracker with the tingling sensation of the coarse sea salt on your tongue that keeps you reaching for more.
If you store them in an airtight container they will keep well for a couple of days, although I have never been able to find out for how long exactly. I eat them when I have the munchies, with or without cheese.
9 oz almond flour
0.3 oz cumin seeds
¼ tsp coarse salt
What to do:
Preheat the oven to 300F and line cookie sheet with parchment paper.
Add the cumin seeds to a heavy frying pan and toast over low-medium heat till fragrant, about 3 minutes. Let cool.
In the bowl of your food processor add the almond flour, cumin seeds and salt. Pulse a couple of times to mix the ingredients.
Add the egg to the flour mixture and pulse until it starts to come together.
Take it out of the food processor and form a ball with your hands. Cut the dough in 4 pieces, otherwise you won't be able to roll it out easily.
Put 1/4 of the dough between parchment paper and roll it out until it is about ¼ inch in thickness or as thin as you can. I have a little cheater on my rolling pin. They are rubber bands that you find on both sides and will stop you from going too thin.
Cut the dough with a pizza wheel in squares or you can jazz it up by using cookie cutters. Make sure they are a good size to crunch on.
Gently transfer them to a cookie sheet, I use a little spatula to do so.
Bake for 10 minutes. Slide them off onto a cooling rack. Eat them when cold.
Makes about 3 dozen, depending on size.