(Chunky!) Almond Flour Graham Crackers

These almond flour graham crackers, with their chunky yet crisp and airy texture, are bound to become a s'mores staple.

📝 Ingredients

• 192 g almond flour (*)
• 30 g arrowroot starch (or tapioca (optional)*)
• 1/2 teaspoon xanthan gum (or 1 tsp flax meal)
• 1/4 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 80 g unsalted butter (at room temperature*)
• 96 g cane sugar
• 1 egg

👨‍🍳 Instructions

1. 1Add almond flour, arrowroot (optional) xanthan gum, salt, baking soda, and cinnamon to a medium bowl. Whisk until thoroughly combined and set aside.
2. 2Cream butter in a large bowl with the sugar and continue to beat until thoroughly light and fluffy (about 3 minutes, as you really want to whip some air into your butter to get those nice crisp air pockets).
3. 3Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).
4. 4With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.
5. 5Wrap cookie dough with cling film (saran wrap) and refrigerate for at least an hour and up to 3 days.
6. 6Preheat oven to 350°F/180°C.
7. 7Roll out the dough between two pieces of parchment paper until desired thickness (making them a bit chunky is really nice!). Using a ruler or pastry cutter, cut dough lengthwise and then crosswise into squares. Prick each piece with a fork for even baking and so they don't puff up too much.
8. 8Transfer parchment paper with the graham crackers to a baking sheet or tray, and place in the freezer for 10 minutes prior to baking. The shaped dough can be frozen for up to 3 months, and baked straight from the freezer (adding 2-3 minutes more to the baking time).
9. 9Bake for 8-12 minutes, until fully golden (depending on size and thickness). Keep an eye out for them, and note that if you like them crisp you'll want to push the baking time as much as possible (until deep golden).
10. 10Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (this may take a few hours for the sweetener to harden up again!).
11. 11Store in an airtight container for up to 5 days.