| We have words like "crispy" to describe a certain texture. To really hone in on it, you can play with it and say something like "crispity crunch!" That denotes a slightly more positive textural experience. Unfortunately, I'm unaware of a word that describes the sheer delight I experienced when I bit down on my first hazelnut-parmesan cracker. It was possibly the most pleasing toothy nibble that I'd experienced on a low-carb diet. If a word like "beautiful" could be used to describe a texture ... I would describe these crackers as ... beautiful.|
I tried using almond flour. Then, I tried a combination with half almond and half hazelnut. They all tasted great and all had a pleasing texture, but ... the almond flavor stayed evident and the crisp was never quite as beautiful. In the end, I decided that pure hazelnut flour is the way to go.
Being as excited with these gluten free crackers as I was, I shared them with many in my world, delivering little bundles of crackers and dip to friends and family. They're so lovely and dip so nicely. No cracking or breaking apart in the dip. Dip with confidence!
Friends and family loved them and wanted to know how "easy" they were. Herein lays the problem. They're not tough to make a small batch. However, a full baking tray yields something like 48 small crackers. They're thin and ... go down quickly and effortlessly. They take some time in the oven, which is where the problem comes in. You could put 2 trays in the oven, and get roughly 100 little crackers, but ... they'll lock up your oven for upwards of 45 minutes, before you could produce a second batch. They're easy to make and for a single batch, you can set a timer, but ... for a large amount ... for a large gathering, they run the risk of being time consuming.
All this said ... I secretly feel they're worth it! ☺
Note: This recipe will make 1 batch for a single cookie tray, resulting in roughly 45 small (not tiny) crackers. Roughly ... "Wheat Thin" sized. For 2 trays ... double the recipe!