“Crispy Almond Sea Salt Crackers” Holiday Gift Idea / e.a.t. #12

Almond Crackers with Sea Salt

Not your Mother’s saltines! Not that I am not a fan of those familiar square rather salty stacks wrapped in waxed paper. I grew up on them and whenever I am feeling a bit under the weather a few saltines with a bowl of hot soup just makes everything better.

Here is my all-grown-up version of the saltine…”Crispy Almond Sea Salt Crackers” that make a fine gift for any lover of cheese & wine on your list.

  Made with almond meal they are equally delectable with cheeses both soft & smeary or thinly sliced & hard. Get busy…these are good!

Tin of Buttery Almond Crackers

One recipe makes about 4-5 dozen cookies which can be stored for up to one month in airtight containers. Once the dough is made & chilled it is just a matter of rolling & cutting out, baking & packaging….ready to give & share. It is as “easy as that”.

Ingredients:

1 cup almond meal (I used Bob’s Red Mill)

1 1/4  cups white whole wheat flour

1/3 cup light brown sugar

1 tsp kosher salt

1 stick butter, cut into small pieces

2-4 tbsp ice water

Optional: 1 tbsp orange or lemon zest

1 egg yolk with 1 tbsp water beaten together

Crunchy, Flakey Sea Salt such as Maldon or a Black Hawaiian

It is as “easy as this”:

1. In a food processor pulse together the almond meal, white whole wheat flour, brown sugar & salt just until blended. Add in the butter & pulse just until mixture is grainy looking. (this is when you would add the citrus zest if desired)

Almond Meal & Brown SugarDSC_3428

2. With the processor running drizzle in the ice water by tablespoons until a dough forms.

DSC_3431

3. Turn dough out onto a work surface & shape into a disc. Wrap in plastic & chill at least 30 minutes before rolling out.  When ready to bake the crackers preheat the oven to 350 degrees.

4. Remove dough from the refrigerator, place on a lightly floured board & knead a few times to soften somewhat before rolling out.

DSC_3514

5. Roll dough out thinly to about 1/8 inch thickness. Cut into shapes using cookie cutters.. Gather up dough scraps & re-roll out thinly, cutting out more crackers until all the dough is used. Place cut out dough on parchment lined baking sheets.

6. Use a fork to press holes in the center of each shape. There really is a reason for this other than aesthetics. The holes allow steam to escape from the dough while baking. This makes for a flat cracker crispy cracker. Brush each lightly with the egg-water glaze & sprinkle sea salt lightly over all. Bake 12-15 minutes or until golden brown & crispy.

Cut out Cracker Shapes

Buttery Almond Crackers with Sea Salt

7. Let crackers cool completely before storing.

For gift giving stack in decorative boxes or tins, label & add a ribbon. Simple, melt in your mouth buttery deliciousness & as easy as that!

crispy almond crackers

The Container Store, Target, Michael’s & JoAnn’s all have airtight tins and sturdy boxes made just for edible gifts as well as tons of sites on-line. I also often use brown lunch bags as I like the way they look. Use store-bought or homemade labels. I make mine using card stock & my printer or rubber stamps. Twine, ribbon, old  silk fabric cut into strips all make beautiful ribbons. Just look around your kitchen….cereal boxes covered with paper….coffee tins painted or wrapped with pages from old cooking magazines…so many ways to make a gift special.

Little gallery of gift giving ideas:

Oat boxes & coffee tins
Oat boxes & coffee tins
Cardstock & magazine images collaged labels
Cardstock & magazine images collaged labels
homemade Christmas tree stamp
homemade Christmas tree stamp
Cloth Napkin wrapped candles
Cloth Napkin wrapped candles
Packing material for fragile gifts made by shredding magazines in my shredder
Packing material for fragile gifts made by shredding magazines in my shredder
Tins from The Container Store with see-through top
Tins from The Container Store with see-through top
My favorite rolling letter stamp for making labels
My favorite rolling letter stamp for making labels

33 thoughts on ““Crispy Almond Sea Salt Crackers” Holiday Gift Idea / e.a.t. #12

    1. Michelle, I had never made them before and am so pleased with the results that I shall make them often trying out various flavors & additions. Crackers are one of those not very glamorous foods that we all love!

  1. These look and sound terrific. Are they slightly sweet, from all that brown sugar? I am especially grateful for the packing tips, since I’m participating in the third annual Great Food Bloggers Cookie Swap.

    1. I would love to do the Great Food Bloggers Cookie Swap again but I found it takes a lot of time and money to get it all together, baked and mailed so this year I am skipping it as I am booked on photo shoots almost up to the Christmas Holidays. But I did meet great folks like yourself via the Cookie Swap…just another wonderful side treat.

  2. Teresa, wow. This is a great post, not just those buttery almond cracker cookies, but all the tips about gift giving. I love how you even showed how to use oatmeal boxes. So clever. I so love homemade food gifts.

    1. Thanks Angela…it is always such fun for me to recycle all the beautiful magazines I collect during the year into wrapping paper and tags. Doing it yourself takes a bit more time but makes each package special. Happy November.

  3. These look so delicious. I’ve been looking for a recipe for gift giving and I can’t wait to try making them (and eating them)!

    1. You know Nance I am on a “cracker roll”…I am trying out all my ideas and it seems I cannot stop baking various kinds and shapes and lots of freeform ones…more cracker blogging to come no doubt!

    1. Karen, thanks so much. We ate the last of them yesterday with a glass of wine to celebrate “Friday” and the end of a long work week so I must make some more. I am addicted to them just a bit.

  4. Hi Teresa, just wanted to stop by to let you know that I made these crispy almond crackers over the weekend and just loved them. Fun to make, and delicious to eat. Very moorish, especially with the delicious roquefort cheese I bought from my local deli. Really easy to eat just as they are though, a great mix of salty and sweet. I used 1/4 cup plain wholemeal and 1 cup plain white flour (out of necessity having only 1 cup of white!) and they tasted really great. Thanks again for posting this delicious recipe.

    1. Trini, thanks for sharing your results with me. It is always a bit scary posting a recipe and wondering if it really works for others! I like how you adapted to what you had and just want ahead and made them. They are yummy are they not?

  5. Teresa – firstly thank you for the recipe, but especially the tips – the tips of the fork prongs and the holes they make! I kept looking at your photos and wondering how the holes were made 🙂 Simple and effective! And what wonderful gift ideas you have and so cleverly and crafty of you too! Claire x

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