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Old 01-25-2006, 05:03 PM   #301
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They are way to good to only eat one!!! Made for the 1st time today and ended up making a triple batch.
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Old 01-25-2006, 05:46 PM   #302
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It's true. If I make a batch, I cannot leave them alone until they are GONE! (I let DH help me sometimes though....)
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Old 02-04-2006, 02:29 PM   #303
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I'm so excited to have found this recipe, thank you! I was a thinking the super bowl party I'm going to tomorrow might be a little difficult because everyone will have chips, dip, etc., but now I have my own secret weapon. I'm trying to watch the salt intake so I left it out - big mistake - I'll add it in for the next batch. I also rolled them too thin so they're a little more fragile than I'd like, but I'm totally looking forward to topping my steamed with them at dinner tonight. I'm can't wait to my cream cheese\gorgonzola\sour cream\roasted garlic dip with these tomorrow. Thank you again, so much, for sharing.

I didn't read the entire thread, so this may have been answered already, but I do have a question on the carb count.
4 carb (16 carbs-12 fiber) 1 c almond flour
1 carb splenda
2.5 carb one large egg white
7.5 carbs for the recipe

I'm only getting 7.5 - what am I doing wrong?

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Old 02-04-2006, 04:58 PM   #304
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Does 1 large egg white really have 2.5 carbs??
I have been counting .5 carb for 1 whole egg

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Old 02-04-2006, 05:10 PM   #305
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Carb Count, This is what I get with the help of Matercook

9 carbs for 3/4 cup almond flour(18 carb-9 fiber)
1 carb for 1 egg white and salt, garlic, onion powders
10 net carbs for the whole recipe.

Last edited by BB in MN; 02-04-2006 at 05:11 PM..
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Old 02-04-2006, 05:26 PM   #306
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Quote:
Does 1 large egg white really have 2.5 carbs??
:blush: when you look up 1 CUP of egg whites instead of the white of one egg, yeah. It should be actually be .34 carbs per :blush:

I used Now brand Natural Unblanched Almond flour, and according to the package, there are 4 g carbs, 3 g fiber, 12 g fat and 5 g protein per 1/4 cup. So actually, according to my corrected calculations, it's 6.34 carbs per batch (Splenda adds one) with 23.47 g protein with 12 g fat - those are pretty good stats for a snack, huh?

Last edited by Tennessee; 02-04-2006 at 05:27 PM..
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Old 02-23-2006, 04:35 PM   #307
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almond thins

read this so many times before making them..wow, they are wonderful.

I'm using almond meal, not almond flour, and adding about 2 Tblsps milk and egg protein powder, garlic and onion powder, sesame seeds and a little bit of water to the egg white, a little salt.
I dump the whole thing out on a cookie sheet that has the "release" aluminum foil on it, then put a plastic baggie over my hand and pat it out as thin as possible. then just bake it and crack in pieces when cooled.

whoever came up with this, thanks so much. a wonderful cruncher

Connie
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Old 02-27-2006, 11:54 AM   #308
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Almond thins

I could not resist. I made the "Nancy's Ritzi" version this weekend. They are fantastic. Just had some with tuna fish for lunch. Thanks ot everyone who had anything to do with creating, testing, commenting on these crackers.

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Old 04-28-2006, 06:00 PM   #309
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Just a tip that I have found that works well.

Let the "dough" cool for about 20 min in the refirgerator before rolling it out. I use silpath sheet and a piece of pam sprayed wax paper over the spread out dough. I place the silpath sheet on my air bake cookie sheet. Score into squares and then bake for 30 min at about 325║ then let stay in a warm oven for about 2 hours. They stay nice and crisp. I have to portion mine out so I don't overdo.
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Old 05-01-2006, 05:01 AM   #310
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Thank You so much for posting this recipe!! I made them tonight and everyone Loved Them It is so easy and I love the way it makes me feel like I'm having a cracker

I did not have almond flour so I used ground almonds and it gave them a good crunchy texture, They do remind me of Wheat Thins! I want to try them with almond flour they look so smooth and good!

Here is a pic of my rough textured of Almond Thins.
[IMG][/IMG]
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Old 06-06-2006, 11:11 PM   #311
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Hi everyone- I'm new to the recipe board here...
I must say, what a way to start things off! These could actually change my life!
They were fantastic with a little bit of guacamole!

Also, I used the new non-stick aluminum foil, and they did not stick at all- they slid right off the sheet!
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Old 06-06-2006, 11:13 PM   #312
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Oh, one more thing I forgot- I did not have enough almond flour onhand, so I used an old coffee bean grinder and ground up some macadamia nuts to make up for what I didn't have- yummy! I guess you don't have to use only almonds for these to be delicious!
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Old 06-07-2006, 08:59 AM   #313
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Hi Amy, welcome!!

I've made these with almond, hazelnut, and walnut meals (separately, not blended together) and had them all turn out wonderfully. Will have to try it macadamias too - sounds great -

Char
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Old 06-07-2006, 10:12 AM   #314
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I am from Ontario, Canada, does anyone know where you can buy the almond flour here?? I can't find it . A big thanks.
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Old 06-07-2006, 10:14 AM   #315
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For Lise in Ontario

Lise,
I just was re-reading this thread and noticed you are also form Ontario, where do you buy your almond flour? Thanks! Kait
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Old 06-07-2006, 10:47 AM   #316
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Quote:
Originally Posted by kait
I am from Ontario, Canada, does anyone know where you can buy the almond flour here?? I can't find it . A big thanks.
Bulk barn has it...they might call it ground almonds but it's the same thing..

I have also purchased it in regular groceries stores in the baking section in those little bags..they'll have walnuts, almonds, slivered almonds and ground almonds...those little 100 gr bags are nice because they are the perfect amount for a single batch...mind you a triple batch is about as small as I go now since they freeze so well...

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Old 06-07-2006, 12:05 PM   #317
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Thanks Lise! I am going to try the recipe this week,
Kait
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Old 06-07-2006, 01:34 PM   #318
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Quote:
Originally Posted by createart
Oh, one more thing I forgot- I did not have enough almond flour on hand, so I used an old coffee bean grinder and ground up some macadamia nuts to make up for what I didn't have- yummy! I guess you don't have to use only almonds for these to be delicious!
Has anyone ever tried making it with regular peanuts
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Old 06-08-2006, 05:46 AM   #319
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Has anyone ever tried making it with regular peanuts
That sure sounds like a good idea. Surprisingly, the carb count wouldn't change if you use peanut "flour" instead of almond flour. I thought for sure it would be higher.
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Old 06-15-2006, 08:51 AM   #320
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That sure sounds like a good idea. Surprisingly, the carb count wouldn't change if you use peanut "flour" instead of almond flour. I thought for sure it would be higher.

Hey Linda Sue.................I was actually planning to contact you to find out if you ever tried it or if you thought it could work

I may give it a try soon and would be real happy if it turns out well because peanuts are a lot cheaper than almonds...............well in the caribbean anyways
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Old 06-15-2006, 05:50 PM   #321
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Hey Linda Sue.................I was actually planning to contact you to find out if you ever tried it or if you thought it could work

I may give it a try soon and would be real happy if it turns out well because peanuts are a lot cheaper than almonds...............well in the caribbean anyways
I haven't had a chance to try it yet. Peanuts are much cheaper than almonds here too. I just noticed today that almond flour went up $2.00 pound to $11.99 at Kroger since last week. It's gone up to $9.99 pound at Netrition too.
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Old 07-01-2006, 01:19 PM   #322
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PEANUT THINS

well I finally tried making the crackers with peanuts instead of almonds and I am happy to say they came out great. I actually think I prefer them with the peanuts.

I could smell they were peanuts while baking but I could hardly taste a difference.

I used some homemade leftover fried nuts which I put through the food processor and since I ended up with 2 cups of peanut meal I made one batch using parmesan cheese, garlic powder onion powder and seasoning salt and the other batch using splenda and cinnamon.

So I had some sweet and some savory.

I will definitely be making these often since it will be a much cheaper to buy peanuts

Oh........one word of caution........I found they cooked much faster and got brown much faster than the almonds so I would drop the oven temperature to 300 instead of 350 next time and shorten the cooking time too

Sorry I didn't take any pics...........but they look the same as the almond thins
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Old 07-01-2006, 02:43 PM   #323
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Thanks for posting your results with peanut meal, Lisa. That's great news. I'm wondering if yours got dark so fast because you started with "fried" peanuts. Now that I think about it, most of the peanuts they sell are roasted, aren't they? I think I've seen raw peanuts somewhere lately, probably at the Asian market.
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Old 07-01-2006, 02:51 PM   #324
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Okay, Lisa, I've got to know more about these fried nuts...?
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Old 07-01-2006, 03:12 PM   #325
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Quote:
Originally Posted by LindaSue
Thanks for posting your results with peanut meal, Lisa. That's great news. I'm wondering if yours got dark so fast because you started with "fried" peanuts. Now that I think about it, most of the peanuts they sell are roasted, aren't they? I think I've seen raw peanuts somewhere lately, probably at the Asian market.
H.E.B. has raw peanuts, but here they put them in the produce section. They are in 1lb bags, I believe.
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Old 07-01-2006, 09:30 PM   #326
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Quote:
Originally Posted by LindaSue
Thanks for posting your results with peanut meal, Lisa. That's great news. I'm wondering if yours got dark so fast because you started with "fried" peanuts. Now that I think about it, most of the peanuts they sell are roasted, aren't they? I think I've seen raw peanuts somewhere lately, probably at the Asian market.

Linda....I think you may be right. The oil from the frying could be the cause of them cooking so fast but i also think the oil helped them come out nice and crunchy too.

AS for the nuts.............I only recently started frying my own nuts. Like you said most nuts on supermarket shelves are roasted. But raw nuts is on all the shelves in the supermarkets where I come from.(Trinidad)

My DH was grew up in the country side in Trinidad (caribbean) and his grandpaents used to fry raw nuts all the time. It really tastes so much better than roasted.
I fry it in coconut oil ( in a wok because then I don't need to use as much oil) I keep stirring constantly until they get brown. Like when I stir fry.
I fry using high heat. It cooks pretty fast and when done I use a slotted metal spoon to take it out of the oil and then absorb the oil in a baking tray lined with paper towels before adding salt. When it cools it gets crunchy. Then I store it in an air tight jar.
You should try it. Its great stuff

Last edited by lcq; 07-01-2006 at 09:43 PM..
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Old 07-01-2006, 09:31 PM   #327
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Okay, Lisa, I've got to know more about these fried nuts...?
go check out my reply to Linda
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Old 07-02-2006, 01:52 AM   #328
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Quote:
Originally Posted by lcq
Linda....I think you may be right. The oil from the frying could be the cause of them cooking so fast but i also think the oil helped them come out nice and crunchy too.

AS for the nuts.............I only recently started frying my own nuts. Like you said most nuts on supermarket shelves are roasted. But raw nuts is on all the shelves in the supermarkets where I come from.(Trinidad)

My DH was grew up in the country side in Trinidad (caribbean) and his grandpaents used to fry raw nuts all the time. It really tastes so much better than roasted.
I fry it in coconut oil ( in a wok because then I don't need to use as much oil) I keep stirring constantly until they get brown. Like when I stir fry.
I fry using high heat. It cooks pretty fast and when done I use a slotted metal spoon to take it out of the oil and then absorb the oil in a baking tray lined with paper towels before adding salt. When it cools it gets crunchy. Then I store it in an air tight jar.
You should try it. Its great stuff
Yum, these sound good. I may have to give them a try. I've got raw peanuts in the freezer and this might just be a new treat for me. Thank you for sharing.
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Old 10-03-2006, 02:33 PM   #329
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I made almond crackers for the first time today. I added fresh cracked black pepper to the cracker mix. Wow! That is good!
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Old 10-27-2006, 11:30 AM   #330
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Anybody think you could do the same thing with ground pecans? We've got a bunch that were sent to us from a relative in Oklahoma.....I'm guessing the crackers would be darker.
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