Pesto Crackers: Crispy, Flavor-Packed Snack

Stav Kogan

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Prep Time 10

Cook Time 17

Total Time 27

Servings: 6 servings

1.25 cups (120g / 4.23 oz) almond flour
0.5 tsp (2.4g / 0.08 oz) baking powder
0.25 tsp (0.3g / 0.01 oz) basil, dried
2 tbsp (30g / 1.05 oz) basil pesto
3 tbsp (42g / 1.5 oz) ghee, melted
1 garlic clove, minced (approx. 1 tsp. / 3g / 0.1 oz)
A pinch of cayenne pepper (approx. 0.1 tsp. / 0.2g / 0.01 oz)
Salt and black pepper to taste
Nutrition (per serving): 9 Calories | 0.41g (0.01 oz) Protein | 0.14g (0 oz) Fat
Achieve an Even Roll: The secret to a perfect cracker is uniform thickness. Place your dough between two sheets of parchment paper when rolling it out. This prevents sticking and ensures every cracker bakes at the exact same rate, preventing burnt edges.
Score Before Baking: While the recipe allows you to slice the baked dough after it cools, scoring the rolled-out dough lightly with a pizza cutter or a sharp knife before it goes into the oven will give you perfectly clean, professional-looking squares that snap apart easily once cooled.
Mind Your Pesto Moisture: Store-bought and homemade pestos vary wildly in oil content. If your dough feels too wet or sticky after mixing, sprinkle in an extra tablespoon of almond flour until you achieve a workable consistency.

Preheat your oven to 325 degrees Fahrenheit (165°C (325°F)) and line a baking sheet with parchment paper.
Incorporate the salt, black pepper, 0. 5 tsp. (2. 4g / 0.14 oz) baking powder, and 1. 25 cups (120g / 4.2 oz) almond flour in a medium-sized mixing bowl.
Whisk in the minced garlic clove, pinch of cayenne pepper, 0. 25 tsp. (0. 3g / 0.11 oz) dried basil, and 2 tbsp. (30g / 1.06 oz) basil pesto until evenly distributed.
Stir in the 3 tbsp. (42g / 1.48 oz) ghee and mix the dough thoroughly with your fingers until a cohesive ball forms.
Roll out the dough evenly on your lined baking sheet to your desired cracker thickness.
Introduce the baking sheet into the oven and bake for exactly 17 minutes, or until the edges are golden and crispy.
Put aside to cool down completely (they will crisp up more as they cool), then slice the baked dough into uniform crackers and serve them as a savory snack.
Enjoy!
Patience is Key for the Crunch: Almond flour baked goods are notoriously soft when hot. You must let the crackers cool completely on the baking sheet. The cooling process is exactly when they crisp up and develop that satisfying snap.

Let us know how it was!