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Almond or Hazelnut Thins

These are wonderful rich and easy crackers. You can use either almond flour or hazelnut flour (now available at Trader Joe's). The hazelnut flour yields a more savory taste. The cooking time will vary depending on the heat distribution in your oven. I watch mine until they are quite brown. Sometimes the edges brown much faster than the middle and I will break off the already browned crackers, and let the center section of the dough cook until it brown properly. These store well in ziploc or lidded containers and are wonderful plain, in salads, or with spreads and dips. You can also vary the flavor - use ranch powder, ground bacon bits, season salt. You can eliminate the savory seasonings and use more sweetener to make a sweet dessert type shortbread cookie cracker.

1 cup almond or hazelnut flour
1 packet or 1 drop highly concentrated liquid Splenda
1 egg white
1 pinch salt, garlic powder, & onion powder

Preheat oven 325. Mix ingredients well. Place mixture onto a well greased piece of tin foil. Spray a piece of wax paper or parchment with cooking spray and lay over top of mixture. Use a rolling pin to roll out to a thin cracker thickness. Gently remove wax paper. Sprinkle more salt on top if desired and press lightly into dough. Score with knife into squares. Lay tin foil on rack in oven. Bake until dark golden brown about 15- 20 minutes. Makes about 42 crackers.

Counts for the batch:

Almond flour: Total Cals: 562, Fat: 49, Carbs: 19, Fiber: 10, Net Carbs 9, Protein: 21
Hazelnut flour: Total Cals: 760, Fat: 72, Carbs: 20, Fiber: 12, Net Carbs 8, Protein: 16