Galletas saladas de almendra sin gluten y cetogénicas

Ingredientes

• 192 g almond flour
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 80 g grass-fed butter (at room temperature)
• 1 egg
• caraway seeds
• garlic powder
• freshly ground black pepper

Preparación

1. 1

   Add almond flour, xanthan gum, salt and baking soda to a medium bowl. Whisk until thoroughly combined and set aside.

2. 2

   Cream butter in a large bowl with an electric mixer until light and fluffy, 2-3 minutes. Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).

3. 3

   With your mixer on low, add in half of your flour mixture- mixing until thoroughly incorporated. Mix in the rest.

4. 4

   Wrap cracker dough with cling film (saran wrap) and refrigerate for at least an hour (up to a few days).

5. 5

   Preheat oven to 350°F/180°C and line a baking tray with parchment paper.

6. 6

   Roll out the dough between two pieces of parchment paper and cut squares with a pastry wheel or knife. Note that the thickness will determine much of the texture: thinner cookies will be much crispier, while a thick dough (particularly if under-baked) will yield a softer one.

7. 7

   Place shaped cookies on the prepared baking tray and sprinkle toppings of choice (optional). Place in the freezer for 10 minutes prior to baking.

8. 8

   Bake for 10-20 minutes, until fully golden. Note that we found baking time varies a lot here, depending on thickness and size of the cookies. So just keep an eye out for them.

9. 9

   Allow to cool for ten minutes before transferring to a cooling rack. Store in an airtight container for up to 5 days.