makes
24
prep
15 minutes
cook
10 minutes
difficulty
Easy
makes
24
serves
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 200 g (2 cups) almond meal
- 150 g (1¼ cup) finely grated good-quality Parmesan, plus extra finely shredded to sprinkle
- ¼ tsp cayenne pepper
- 1 egg
- 2 tbsp olive oil, plus extra to brush
Instructions
Preheat oven to 200°C (180°C fan-forced). Line 2 large oven trays with non-stick baking paper.
Combine the almond meal, Parmesan and cayenne pepper in a medium bowl. Whisk together the egg and olive oil, add to the almond meal mixture and use your hands to mix thoroughly to a soft dough.
Divide the mixture in half and use a rolling pin to roll out one portion between two sheets of non-stick baking paper until 5 mm thick. Use a sharp knife or pizza wheel to cut into 5 cm squares and then place on the baking trays. Repeat with the remaining portion of dough, rerolling any off-cuts if desired. Lightly brush the crackers with a little extra olive oil and sprinkle with a little extra finely shredded Parmesan.
Bake in preheated oven for 10-12 minutes, swapping the trays around after 5 minutes, or until crisp and golden. Cool on the trays.
Baker’s tip
• These crackers will keep in an airtight container or jar at room temperature for up to 1 week.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our with her or for hands-on baking classes and baking tips, visit her at . Don't miss what's coming out of her oven via , , and .
Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Tina McLeish.
Pacific wall tile from Bonnie and Neil.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
