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Recently I made my delicious Almond Flour Crackers and having tried three different toppings I kept thinking about other flavour combinations to create. I love cheese biscuits so Parmesan came to mind pretty quickly. With such a strong taste, you don’t need much of it to flavour the crackers so they don’t get greasy and they retain their crunch. These Parmesan Almond Flour Crackers are crunchy and crisp and perfect for dipping or for using as a base for your favourite toppings – meats, cheeses, patés or spreads all work well.
How to make Parmesan Almond Flour Crackers
Start by preheating your oven to 180C (350F). Grate the Parmesan Cheese and add half to a mixing bowl. Add the rest of the ingredients to the bowl, the egg, olive oil and almond flour (ground almonds) and season with plenty of salt and pepper.
Mix together to incorporate everything and keep mixing until the dough starts to clump together. Then you can use your hands to form it into a ball. Roll the ball out between two sheets of parchment paper until it is a couple of millimetres thick.
Sprinkle the rest of the Parmesan Cheese over the top and press down lightly to help it stick. Using a sharp knife or pizza cutter, score lines into the dough. This will allow you to break the crackers into squares once they are baked. About 2×2 inches is a great size for a cracker but it depends what you are using them for. If they’re for canapés you probably want a smaller, more bite-sized version. Transfer the crackers on the bottom sheet of parchment paper onto a baking tray. Bake in the oven for about 10 – 15 minutes, checking regularly. They can burn easily so make sure you keep an eye on them. Once the crackers have turned golden brown take them out of the oven and allow them to cool.
Break the Parmesan Almond Flour Crackers into individual squares and serve with a dip or some cheese or anyway you like. I like them dipped into some really good quality olive oil or served with my Mango Salsa or Guacamole. Top them with tapenade for a fancy appetiser or some brie and caramelised onions. They will keep for up to 10 days in an airtight container and keep their crunch for a few days. If you find they go a bit soft, you can crisp them up by drying them out for another couple of minutes in the oven again.
Allergy & Dietary Information for Parmesan Almond Flour Crackers
This recipe is Grain-Free, Gluten-Free, & Refined-Sugar Free. It’s also suitable for Paleo, SCD (Specific Carbohydrate Diet) Low Carb & Vegetarian Diets.
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