These almond flour graham crackers, with their chunky yet crisp and airy texture, are bound to become a s’mores staple.
Almond Flour Graham Crackers
chunky ‘n crisp!
Directly inspired by my popular keto version, these guys are a prime example of what sugar does in baked goods (i.e. you might be not be surprised, but “the issue” lies not in the lack of gluten but the lack of sugar).
Almond flour, as french macarons have thought us, is in fact a terrific cookie flour– and these “graham” crackers are prime example.
I also did leave them a tad bit chunkier than I usually do, but their light crispness makes them an ideal candidate for it (particularly pairing them with my maple marshmallows for s’mores)
(side note: we’ve got grape marshmallows too now ;)!)
Creaming the butter properly with the sweeter is paramount here to build a nice structure for the cookies (think rise and crunch!). And creaming with sweetener, in case you haven’t done it before, takes a bit longer to incorporate than with good-old sugar. But don’t give up, and keep going until you’ve got the sweetener well incorporated into soft, light and fluffy butter.
The other indispensable thing, is that the dough be thoroughly chilled before rolling and baking. Why? The butter in the dough has to solidify once again before you can roll it out and cut it up. Think 1 to 2 hours (or overnight).
And if the dough becomes too sticky while rolling and cutting, just pop it in the freezer for a few.
(Chunky!) Almond Flour Graham Crackers
- Add almond flour, arrowroot (optional) xanthan gum, salt, baking soda, and cinnamon to a medium bowl. Whisk until thoroughly combined and set aside.
- Cream butter in a large bowl with the sugar and continue to beat until thoroughly light and fluffy (about 3 minutes, as you *really* want to whip some air into your butter to get those nice crisp air pockets).
- Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
- With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
- Wrap cookie dough with cling film (saran wrap) and refrigerate for at least an hour and up to 3 days.
- Preheat oven to 350°F/180°C.
- Roll out the dough between two pieces of parchment paper until desired thickness (making them a bit chunky is really nice!). Using a ruler or pastry cutter, cut dough lengthwise and then crosswise into squares. Prick each piece with a fork for even baking and so they don't puff up too much.
- Transfer parchment paper with the graham crackers to a baking sheet or tray, and place in the freezer for 10 minutes prior to baking. The shaped dough can be frozen for up to 3 months, and baked straight from the freezer (adding 2-3 minutes more to the baking time).
- Bake for 8-12 minutes, until fully golden (depending on size and thickness). Keep an eye out for them, and note that if you like them crisp you'll want to push the baking time as much as possible (until deep golden).
- Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (this may take a few hours for the sweetener to harden up again!).
- Store in an airtight container for up to 5 days.