Almond-poppy crackers

Tiina made these for me last week, a GFCF recipe from Martha Stewart's Living magazine.  They are scrumptious.  I made them this morning to serve with the garlicky dip I made last night.

I don't think we've ever bought poppy seeds.  I had no idea how they would be packaged.  Now I know.

The dough is plenty moist and easy to work with.

It was fine to roll out the dough between parchment paper on the table and then transfer it to a baking sheet (keeping it on the parchment paper).  I cut the crackers right on the baking sheet with a butter knife.

12- 14 minutes later, yum.

It worked out great!  The dip mellowed quite a bit in the fridge overnight.  It's now very flavorful, as opposed to too spicy.  Well, still quite garlicky, but not in an overwhelming way.

Almond-Poppy Crackers

1 1/2 cups blanched almond flour (I used Bob's Red Mill)

1 Tbs poppy seeds

1Tbs olive oil

1/4 tsp coarse salt

1 large egg white, lightly beaten

• Preheat oven to 350º.

• Combine flour, poppy seeds, oil, salt, and egg white.

• Transfer mixture to a parchment-lined baking sheet.  

• Cover with parchment; roll out dough to an 8x12 inch rectangle.

• Uncover, and cut into twelve 2x4 inch crackers using a paring knife.

*** I simply rolled and then cut my crackers, trimming most of the rough edges off and reusing the end bits by mixing it back into the dough I had leftover.  I left some edges rough for a "rustic" look.

***My crackers were closer to 2x2 inches and doubling the recipe yielded about sixty crackers.

• Bake until golden brown, 12 to 14 minutes.  Let cool.