Recipes

Pairs Well With

• Zinfandel

Makes 14 dozen crackers

Ingredients

2 cups blanched almond flour

1 cup finely shredded sharp cheddar cheese

1 cup finely shredded white cheddar cheese

2 tablespoons water, or more if needed.

½ teaspoon coarse kosher salt

Optional: Add to the dough for a spicier cracker:

1 teaspoon of your favorite chili powder, we used Boonville Barn Piment d’Ville

Optional: cracker garnish:

Red pepper flakes, to taste: we used Boonville Barn Calabrian Chile Flakes

1/2 tablespoon flaky finishing salt, more to taste: we used Boonville Barn Comapeño Flaky Finishing Salt.

Preparation

Preheat the oven to 350F. Line 2 large baking sheets with parchment paper and set aside.

In a food processor fitted with the “S” blade combine the almond flour, cheeses, water, and kosher salt. If using the chili powder add it now also.

Blend until the ingredients come together to form a dough. This can take up to a few minutes. If after a few minutes the dough is still too crumbly to stick together when squeezed in the palm of your hand add another teaspoon of water and process a bit longer.

Lay fresh parchment over a flat surface like the countertop. Transfer the dough to the parchment and then place another piece of parchment over the top of the dough.  Gently, press down on the dough creating a thick-disc.

Now, use a rolling pin to roll the dough out to a thickness of ¼-inch. With a pizza cutter or a small square cookie cutter slice the dough into smaller square shaped pieces forming crackers. The crackers will not spread or rise very much when baking, so cut them the size you would like for them to be for snacking. 1-inch squares are a nice manageable size.

Transfer the crackers to the prepared baking sheets. They can be close together, sprinkle with the desired amount of cracker garnishes, if using, and bake for 12-14 minutes. Rotate the pans from front to back halfway through the cook time. You can flip the crackers at this halfway point also for a more even browning, but that is not necessary.

Once baked through and when the crackers are still hot, sprinkle with a bit more flaky finishing salt.

To store or to gift:

Store in an airtight container at room temperature for up to 3 days. The crackers can be refrigerated or even frozen to last longer.

The best way to enjoy these crackers on the days after baking is by crisping them up i

in the oven. Simply toss the desired amount of crackers on a baking sheet and heat in a 350 F oven until warmed through.

Notes:

If desired, you can combine the measurements for the cheese and just use 2 cups of a finely shredded cheddar cheese blend. Or use different types of shredded cheeses like spicy pepper jack for crackers that are different flavors.