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rosemary amaranth crisps recipe

Written on Thursday, September 1, 2016 | 9:35:00 PM




Makes : 3 to 4 dozen crackers

Ingredients : 
- 2 cups (180 g) almond flour
- 2 cups (210 g) amaranth flour
- 2 teaspoons kosher salt, plus more for sprinkling
- 1 teaspoon baking powder
- 4 teaspoons chopped fresh rosemary leaves
- 1 large egg
- ¼ cup good-quality extra virgin olive oil
- 1 large egg white

Preparation Method :
1) Preheat the oven to 350°F. In the bowl of a food processor, combine the almond flour, amaranth flour, salt, baking powder, and rosemary and pulse to combine. Add the whole egg, olive oil, and ¼ cup of water, and blend until a dough forms. Add up to 1 more tablespoon of water if necessary. Tip the dough out onto a piece of parchment on a work surface, and form it into a disk. 

2) Roll the dough out to a scant ⅛-inch thickness. The dough will be a bit crumbly and may break apart. If it does, simply push the dough back together. Use a fluted pastry wheel to cut the dough into roughly 2 × 2½-inch rectangles. If you like, you can trim the edges and reroll the scraps on another piece of parchment. Transfer the dough, still on the parchment, to a baking sheet and wrap well with plastic. Freeze until firm, 15 to 30 minutes.

3) In a small bowl, lightly beat the egg white. Brush half of the frozen crackers with egg white, and then sprinkle with salt. Use an offset spatula to lift and separate the seasoned crackers and transfer them to two parchment-lined baking sheets. Bake until the crackers are golden brown and set, rotating the sheets halfway through, 18 to 22 minutes. 

4) Transfer the crackers, on the parchment sheets, to a rack to cool completely. Repeat with the remaining crackers. Store the cooled baked crackers in an airtight container in the freezer and bring to room temperature before serving.

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