Almond Thins - Page 12

jlshields · 10-27-2006, 10:58 AM

I think they would work just fine with pecans.

Charski · 10-27-2006, 11:06 AM

For sure! I've used hazelnut meal, walnut meal, and almond meal and all those batches came out great.

decodiana · 12-23-2006, 10:57 AM

I don't know what took me so long, but I made a batch of these for the first time today and they are terrific. If anyone's still on the fence, these are sure worth trying. Yummy!

Yummy's_Girl · 01-04-2007, 03:27 AM

Did anyone ever come up with a really good cinnamon sweet version of these? Or a good graham crack version of these?

metqa · 01-29-2007, 04:43 PM

Nope, but I just had a thin and crispy pizza for dinner tonight

3 oz almond flour (6.79g net carb--16.79g - 10g fiber)
1 egg white (0.24g)
1/2 t garlic salt (next time just garlic powder)
1/2 t onion pwdr
1/2 t italian herbs
1/2 t parmesan cheese (experimenting)
1 t carbsense bake mix ( might leave out to keep crispier)
1 t virgin olive oil

Preheated the oven to 300.
Mixed it all up like usual. I have a little pan about 9 inches across. I made one cracker as a guide for thickness, and pressed the dough into the little pan with parchment paper underneath. (Actually I make a whole bunch of crackers, and filled in the spaces in between) Turned the oven down to 275 and immediatly put the pan in. ( I found the reason my crackers seem to burn so fast is that I let out heat when I put them in the oven, then the oven kicks into high gear to bring the temp back up, but burn the crackers. This way they avoid a blast of unexpected heat, and cook more evenly) ANYWAY

I let it cook for like 15 minutes then checked quickly for browning. It stayed very light so after 2 more minutes I touched it in the center and it was solid. Took it out to cool. Turned oven up to 450.

I then smeared olive oil on it, then some tomato sauce, pepperoni, slivered onions and bell pepper, and a half cupof mozzerella. and back in the oven at
450 degrees. Three minutes later, I had a thin and crispy pizza.

It was kinda salty but I make the mistake of using garlic salt in the dough and in the sauce instead of garlic powder (oops)

15 minutes later, it's not crispy any more, but still an awesome crust. If I had guests to share it with, it would be gone in 15 min. I think the fresh crisp of the bell pepper contrasted nicely with the crisp crunch of the crust, and made it seem much more like the bread flour crust that it really is. It wasn't bready or gluten chewy

I didn't use all of the dough, so I made crackers with the rest. Not a bad treat to have every couple of weeks. Very Filling even though it was half the size of the regular pizza slices that i could eat 2 or three of.

about the size of a totinos I think.

Funny thing is, this afternoon a coworker walked throught the entire office trying to give away a slice of pizza and I refused, but had pizza anyway!

Yummy's_Girl · 01-29-2007, 11:02 PM

Quote:

Originally Posted by metqa

Nope, but I just had a thin and crispy pizza for dinner tonight

3 oz almond flour (6.79g net carb--16.79g - 10g fiber)
1 egg white (0.24g)
1/2 t garlic salt (next time just garlic powder)
1/2 t onion pwdr
1/2 t italian herbs
1/2 t parmesan cheese (experimenting)
1 t carbsense bake mix ( might leave out to keep crispier)
1 t virgin olive oil

Preheated the oven to 300.
Mixed it all up like usual. I have a little pan about 9 inches across. I made one cracker as a guide for thickness, and pressed the dough into the little pan with parchment paper underneath. (Actually I make a whole bunch of crackers, and filled in the spaces in between) Turned the oven down to 275 and immediatly put the pan in. ( I found the reason my crackers seem to burn so fast is that I let out heat when I put them in the oven, then the oven kicks into high gear to bring the temp back up, but burn the crackers. This way they avoid a blast of unexpected heat, and cook more evenly) ANYWAY

I let it cook for like 15 minutes then checked quickly for browning. It stayed very light so after 2 more minutes I touched it in the center and it was solid. Took it out to cool. Turned oven up to 450.

I then smeared olive oil on it, then some tomato sauce, pepperoni, slivered onions and bell pepper, and a half cupof mozzerella. and back in the oven at
450 degrees. Three minutes later, I had a thin and crispy pizza.

It was kinda salty but I make the mistake of using garlic salt in the dough and in the sauce instead of garlic powder (oops)

15 minutes later, it's not crispy any more, but still an awesome crust. If I had guests to share it with, it would be gone in 15 min. I think the fresh crisp of the bell pepper contrasted nicely with the crisp crunch of the crust, and made it seem much more like the bread flour crust that it really is. It wasn't bready or gluten chewy

I didn't use all of the dough, so I made crackers with the rest. Not a bad treat to have every couple of weeks. Very Filling even though it was half the size of the regular pizza slices that i could eat 2 or three of.

about the size of a totinos I think.

Funny thing is, this afternoon a coworker walked throught the entire office trying to give away a slice of pizza and I refused, but had pizza anyway!

sounds yummy! Thanks for sharing! Another thing for me to try!

mullju · 02-19-2007, 05:46 PM

Hello,

I can't figure out how to post so I just keep trying!
Just started Atkins about a week ago and have tried recipes from this site. Sofar they have been wonderful@!

metqa · 02-21-2007, 09:38 AM

I just ordered 5 lbs of Almond flour and some egg white powder.
I'm going to try to make ready to use batches of this recipes,
with all the spices measured and everthing. Just add water.

Let's see:

Ranch Style
Cheese Style
Pizza Style
Chicken Flavor
Sundried Tomato & Basil

Someone suggested:
Blue cheese and Walnut?
Butter?
chopped Olives?
Cracked Black pepper?

Any other Suggestions?

carbfreak · 02-21-2007, 09:41 AM

I have a cinnamon recipe but will have to go dig it up and bring it over here.

carbfreak · 02-21-2007, 09:46 AM

OK I'm back.....I had it over in Bebo so it was so easy to find.

CINNAMON THINS
3 ounces almond flour, 3/4 cup
4 teaspoons granular Splenda (try 8 teaspoons)
1 egg white
Pinch salt (try 1/8 teaspoon)
1/4 teaspoon cinnamon (try 1/2 teaspoon)
1/8 teaspoon vanilla

Topping:
1 teaspoon granular Splenda
1/8 teaspoon cinnamon

Make the same as for the Almond Thins, but sprinkle the topping over the dough before baking. Spread the topping evening over the dough with your hand.

Makes about 48-64 crackers

Per batch: 532 Calories; 43g Fat; 21g Protein; 23g Carbohydrate; 11g Dietary Fiber; 12g Net Carbs
Per 8 crackers: 67 Calories; 5g Fat; 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

metqa · 02-21-2007, 09:47 AM

Quote:

Originally Posted by metqa

15 minutes later, it's not crispy any more,

on another thread someone mentioned putting a layer of cheese down before the sauce to keep the crust from getting soggy. I tried this with a regular pizza crust and it seemed to work.
If I make another one of these little pizzas, or if you do, try the cheese first way and tell us if it works.

carbfreak · 02-21-2007, 09:50 AM

Quote:

Originally Posted by Pealark

Thanks for this,
I have 6 bags of ground almond meal in the freezer. I had no idea what to do with them.
DD

wow...theres so many things you can do with almond meal

I make a coconut macaroon and a chicken breast pizza crust with it and it delish! Want to send some my way? LOL

carbfreak · 02-21-2007, 09:52 AM

Quote:

Originally Posted by Yummy's_Girl

Did anyone ever come up with a really good cinnamon sweet version of these? Or a good graham crack version of these?

OK I posted the recipe just for you!

Yummy's_Girl · 02-23-2007, 01:59 AM

Quote:

Originally Posted by carbfreak

OK I'm back.....I had it over in Bebo so it was so easy to find.

CINNAMON THINS
3 ounces almond flour, 3/4 cup
4 teaspoons granular Splenda (try 8 teaspoons)
1 egg white
Pinch salt (try 1/8 teaspoon)
1/4 teaspoon cinnamon (try 1/2 teaspoon)
1/8 teaspoon vanilla

Topping:
1 teaspoon granular Splenda
1/8 teaspoon cinnamon

Make the same as for the Almond Thins, but sprinkle the topping over the dough before baking. Spread the topping evening over the dough with your hand.

Makes about 48-64 crackers

Per batch: 532 Calories; 43g Fat; 21g Protein; 23g Carbohydrate; 11g Dietary Fiber; 12g Net Carbs
Per 8 crackers: 67 Calories; 5g Fat; 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

Yummy! Thanks!

metqa · 03-03-2007, 03:51 PM

I saw one of those cone paper cups at the water dispenser and had an Aha moment.

Since you guys have been making sweet versions of this, (I haven't tried yet) do you think this could be molded into a small sugar style Ice cream cone maybe?

lcq · 03-03-2007, 04:51 PM

Quote:

Originally Posted by metqa

I saw one of those cone paper cups at the water dispenser and had an Aha moment.

Since you guys have been making sweet versions of this, (I haven't tried yet) do you think this could be molded into a small sugar style Ice cream cone maybe?

Now that is an idea...

What about even pressing the mixture into a cupcake tin, baking it then filling it with ice cream.
An ice-cream cup of sort

magnamater · 03-04-2007, 06:34 AM

Quote:

Originally Posted by metqa

I saw one of those cone paper cups at the water dispenser and had an Aha moment.

Since you guys have been making sweet versions of this, (I haven't tried yet) do you think this could be molded into a small sugar style Ice cream cone maybe?

I think this has promise. . .great idea. . .do you think making a sheet with the scores for the right size. . . and working quickly, wrapping around one (or maybe a couple of the cone shaped water cups) while the mixture is still very hot. . .

I won't be trying this for weeks. . .back on induction '72. . .but maybe someday you will have this down pat! For me to enjoy

PghPALady1974 · 03-11-2007, 11:21 AM

[COLOR="DarkOrchid"]I made the regular Almond thins for the 1st time today. Pretty darn good!!!
However, I obviously didn't have the dough at a uniform thickness because I kept having to take them out of the oven, break off the outer ring then put the rest back in for another 5 minutes.
I will make them again though!! [/COLOR]

Bar10der · 03-24-2007, 04:38 PM

crazyredhead · 05-10-2007, 10:07 AM

Another fan here

. Wow... just tried these for the first time and they are truly amazing... they really do look and taste like wheat thins (which were a favorite of mine). I used about 1/3 heaping tsp of salt and 1/4 heaping tsp of garlic salt, some dip mix spices we had (dried onion, dill, etc.), and then once it was all rolled out, I sprinkled some reggiano parmigiano grated cheese on the top before baking. Thank you to whoever first came up with this recipe and to everyone here for posting and for their tweaks.

crazyredhead · 05-10-2007, 12:00 PM

One note to my post above. After trying them again, I do think that I added too much garlic salt to the recipe (at least for my taste). Whatever spices you do add, you may have to play around with them a little bit until you get it the way you want.

tink81 · 05-27-2007, 07:31 PM

Brazil nuts make a great cracker. We ground some up into meal and made them just like the almond thins. It turns out they are a thicker and more stable. they taste great

tink81 · 05-27-2007, 07:32 PM

Brazil nuts make a great cracker. We ground some up into meal and made them just like the almond thins. It turns out they are a thicker and more stable. they taste great

PhillyTwinsMom · 06-14-2007, 10:44 AM

Bump....
Because I love these and I am think about making some this weekend.

LowCarbChick · 09-03-2007, 07:01 AM

I just tried these this morning and they were very good. I did accidentally omit the salt, and it could have used just a little salt, but they are going to be great with my tuna salad today. I've always missed my tuna salad on crackers, and these make great crackers for that! Yummm!

Thanks for posting this recipe...these are easy to make and delicious!

Dedicated · 10-24-2007, 05:59 PM

So i just made these and they are great! Made the regular ones and cinnamon batch! Tasted great!

Kevinpa · 10-24-2007, 08:22 PM

I put a twist on these tonight and they were super.

Chocolate Coconut Almond Thins

1/3 cup almond flour
1/3 cup dutch processed cocoa
1/3 cup unsweetened coconut
1/2 tsp. splenda quick pack
1 egg white
1 tsp vanilla

I baked them at 325 for about 15 minutes on parchment.

Very nice snack.

magnamater · 10-25-2007, 11:55 AM

Quote:

Originally Posted by Kevinpa

I put a twist on these tonight and they were super.

Chocolate Coconut Almond Thins

1/3 cup almond flour
1/3 cup dutch processed cocoa
1/3 cup unsweetened coconut
1/2 tsp. splenda quick pack
1 egg white
1 tsp vanilla

I baked them at 325 for about 15 minutes on parchment.

Very nice snack.

Okay, intriguing! Can't imagine the taste. . .can you describe it by analogy?

TIA!

Kevinpa · 10-25-2007, 12:48 PM

Quote:

Originally Posted by magnamater

Okay, intriguing! Can't imagine the taste. . .can you describe it by analogy?

TIA!

Like a cookie cracker. The middle ones that were slightly thicker were still a little pliable when they came out of the oven but within an hour they were all crisp and snapped when broken in half.

retroworx · 10-27-2007, 10:48 AM

Hi Folks:

A while back in this thread there is some discussion about how to make these easier to prepare -- folks seemed to prefer the roll-into-balls/press-down-with glass method over having to roll these all out.

I haven't made these yet, but is there any reason you couldn't make a giant batch in advance, roll into logs and freeze, then slice and bake?

Thanks for your thoughts,

Susan

01-29-2007, 04:43 PM	#335
metqa Way too much time on my hands! Join Date: Oct 2002 Location: Athens, GA Posts: 11,497 Gallery: metqa Stats: 134/134/122 WOE: Indecisive LOL Start Date: November 2003	Nope, but I just had a thin and crispy pizza for dinner tonight 3 oz almond flour (6.79g net carb--16.79g - 10g fiber) 1 egg white (0.24g) 1/2 t garlic salt (next time just garlic powder) 1/2 t onion pwdr 1/2 t italian herbs 1/2 t parmesan cheese (experimenting) 1 t carbsense bake mix ( might leave out to keep crispier) 1 t virgin olive oil Preheated the oven to 300. Mixed it all up like usual. I have a little pan about 9 inches across. I made one cracker as a guide for thickness, and pressed the dough into the little pan with parchment paper underneath. (Actually I make a whole bunch of crackers, and filled in the spaces in between) Turned the oven down to 275 and immediatly put the pan in. ( I found the reason my crackers seem to burn so fast is that I let out heat when I put them in the oven, then the oven kicks into high gear to bring the temp back up, but burn the crackers. This way they avoid a blast of unexpected heat, and cook more evenly) ANYWAY I let it cook for like 15 minutes then checked quickly for browning. It stayed very light so after 2 more minutes I touched it in the center and it was solid. Took it out to cool. Turned oven up to 450. I then smeared olive oil on it, then some tomato sauce, pepperoni, slivered onions and bell pepper, and a half cupof mozzerella. and back in the oven at 450 degrees. Three minutes later, I had a thin and crispy pizza. It was kinda salty but I make the mistake of using garlic salt in the dough and in the sauce instead of garlic powder (oops) 15 minutes later, it's not crispy any more, but still an awesome crust. If I had guests to share it with, it would be gone in 15 min. I think the fresh crisp of the bell pepper contrasted nicely with the crisp crunch of the crust, and made it seem much more like the bread flour crust that it really is. It wasn't bready or gluten chewy I didn't use all of the dough, so I made crackers with the rest. Not a bad treat to have every couple of weeks. Very Filling even though it was half the size of the regular pizza slices that i could eat 2 or three of. about the size of a totinos I think. Funny thing is, this afternoon a coworker walked throught the entire office trying to give away a slice of pizza and I refused, but had pizza anyway! __________________ "You have to understand zat ven a vampire forgoes . . .the b-vord, zere is a process zat ve call transference? Zey force Zemselves to desire somesing else? . . .But your friend chose . . . coffee. And now he has none." "You can find him some coffee, or . . .you can keep a vooden stake and a big knife ready. You vould be doink him a favor, believe me." Monstrous Regiment by Terry Pratchett IBKKF 898 Metqa's P4 JUDDD Journal

03-24-2007, 04:38 PM	#349
Bar10der Way too much time on my hands! Join Date: Jul 2002 Location: forsaken desert Posts: 12,565 Gallery: Bar10der Stats: 143/137/125 WOE: low carb beer Start Date: on and off and on and off	bump

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10-27-2006, 10:58 AM	#331
jlshields Major LCF Poster! Join Date: Nov 2005 Location: Sierra Vista, AZ Posts: 1,439 Gallery: jlshields Stats: 225/154/145 WOE: Atkins Start Date: 5/1/2003	I think they would work just fine with pecans.

10-27-2006, 11:06 AM	#332
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,870 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	For sure! I've used hazelnut meal, walnut meal, and almond meal and all those batches came out great.

12-23-2006, 10:57 AM	#333
decodiana Senior LCF Member Join Date: Jan 2006 Location: New Jersey Posts: 371 Gallery: decodiana Stats: 301/239/150 WOE: Protein Power Start Date: Start again 1/5/13	I don't know what took me so long, but I made a batch of these for the first time today and they are terrific. If anyone's still on the fence, these are sure worth trying. Yummy!

01-04-2007, 03:27 AM	#334
Yummy's_Girl Major LCF Poster! Join Date: Aug 2006 Location: Ohio Posts: 1,923 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	Did anyone ever come up with a really good cinnamon sweet version of these? Or a good graham crack version of these?

02-19-2007, 05:46 PM	#337
mullju Junior LCF Member Join Date: Feb 2007 Location: Texas Posts: 12 Gallery: mullju Stats: 178/172/135 WOE: ATKINS Start Date: February 2007	Hello, I can't figure out how to post so I just keep trying! Just started Atkins about a week ago and have tried recipes from this site. Sofar they have been wonderful@!

02-21-2007, 09:38 AM	#338
metqa Way too much time on my hands! Join Date: Oct 2002 Location: Athens, GA Posts: 11,497 Gallery: metqa Stats: 134/134/122 WOE: Indecisive LOL Start Date: November 2003	I just ordered 5 lbs of Almond flour and some egg white powder. I'm going to try to make ready to use batches of this recipes, with all the spices measured and everthing. Just add water. Let's see: Ranch Style Cheese Style Pizza Style Chicken Flavor Sundried Tomato & Basil Someone suggested: Blue cheese and Walnut? Butter? chopped Olives? Cracked Black pepper? Any other Suggestions?

02-21-2007, 09:41 AM	#339
carbfreak Senior LCF Member Join Date: Oct 2006 Posts: 59 Gallery: carbfreak	I have a cinnamon recipe but will have to go dig it up and bring it over here.

02-21-2007, 09:46 AM	#340
carbfreak Senior LCF Member Join Date: Oct 2006 Posts: 59 Gallery: carbfreak	OK I'm back.....I had it over in Bebo so it was so easy to find. CINNAMON THINS 3 ounces almond flour, 3/4 cup 4 teaspoons granular Splenda (try 8 teaspoons) 1 egg white Pinch salt (try 1/8 teaspoon) 1/4 teaspoon cinnamon (try 1/2 teaspoon) 1/8 teaspoon vanilla Topping: 1 teaspoon granular Splenda 1/8 teaspoon cinnamon Make the same as for the Almond Thins, but sprinkle the topping over the dough before baking. Spread the topping evening over the dough with your hand. Makes about 48-64 crackers Per batch: 532 Calories; 43g Fat; 21g Protein; 23g Carbohydrate; 11g Dietary Fiber; 12g Net Carbs Per 8 crackers: 67 Calories; 5g Fat; 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

03-03-2007, 03:51 PM	#345
metqa Way too much time on my hands! Join Date: Oct 2002 Location: Athens, GA Posts: 11,497 Gallery: metqa Stats: 134/134/122 WOE: Indecisive LOL Start Date: November 2003	I saw one of those cone paper cups at the water dispenser and had an Aha moment. Since you guys have been making sweet versions of this, (I haven't tried yet) do you think this could be molded into a small sugar style Ice cream cone maybe?

03-11-2007, 11:21 AM	#348
PghPALady1974 Very Gabby LCF Member!!! Join Date: Dec 2006 Location: PITTSBURGH PA Posts: 4,486 Gallery: PghPALady1974 WOE: thru my mouth	[COLOR="DarkOrchid"]I made the regular Almond thins for the 1st time today. Pretty darn good!!! However, I obviously didn't have the dough at a uniform thickness because I kept having to take them out of the oven, break off the outer ring then put the rest back in for another 5 minutes. I will make them again though!! [/COLOR]

05-10-2007, 10:07 AM	#350
crazyredhead MAJOR LCF POSTER! Join Date: Jan 2003 Location: northeast Posts: 2,138 Gallery: crazyredhead	Another fan here . Wow... just tried these for the first time and they are truly amazing... they really do look and taste like wheat thins (which were a favorite of mine). I used about 1/3 heaping tsp of salt and 1/4 heaping tsp of garlic salt, some dip mix spices we had (dried onion, dill, etc.), and then once it was all rolled out, I sprinkled some reggiano parmigiano grated cheese on the top before baking. Thank you to whoever first came up with this recipe and to everyone here for posting and for their tweaks.

05-10-2007, 12:00 PM	#351
crazyredhead MAJOR LCF POSTER! Join Date: Jan 2003 Location: northeast Posts: 2,138 Gallery: crazyredhead	One note to my post above. After trying them again, I do think that I added too much garlic salt to the recipe (at least for my taste). Whatever spices you do add, you may have to play around with them a little bit until you get it the way you want.

05-27-2007, 07:31 PM	#352
tink81 Senior LCF Member Join Date: Jan 2007 Location: washington Posts: 170 Gallery: tink81 WOE: atkins	Brazil nuts make a great cracker. We ground some up into meal and made them just like the almond thins. It turns out they are a thicker and more stable. they taste great

05-27-2007, 07:32 PM	#353
tink81 Senior LCF Member Join Date: Jan 2007 Location: washington Posts: 170 Gallery: tink81 WOE: atkins	Brazil nuts make a great cracker. We ground some up into meal and made them just like the almond thins. It turns out they are a thicker and more stable. they taste great

06-14-2007, 10:44 AM	#354
PhillyTwinsMom Major LCF Poster! Join Date: Dec 2001 Location: DOH...! Posts: 1,248 Gallery: PhillyTwinsMom WOE: LowCarb & Patience Start Date: It's a fresh start everyday...!	Bump.... Because I love these and I am think about making some this weekend.

09-03-2007, 07:01 AM	#355
LowCarbChick Senior LCF Member Join Date: Oct 2002 Location: Sunny Florida Posts: 379 Gallery: LowCarbChick Stats: First Time -265/219 RESTART 04-09-12 -276/268/155 WOE: Low Carb - Atkins Start Date: 4/9/12	I just tried these this morning and they were very good. I did accidentally omit the salt, and it could have used just a little salt, but they are going to be great with my tuna salad today. I've always missed my tuna salad on crackers, and these make great crackers for that! Yummm! Thanks for posting this recipe...these are easy to make and delicious!

10-24-2007, 05:59 PM	#356
Dedicated I'm his Princess Join Date: Nov 2004 Location: Brooklyn Posts: 16,864 Gallery: Dedicated Stats: Goal is 180! Start Date: Everyday!	So i just made these and they are great! Made the regular ones and cinnamon batch! Tasted great!

10-27-2007, 10:48 AM	#360
retroworx Major LCF Poster! Join Date: Dec 2006 Posts: 2,168 Gallery: retroworx	Hi Folks: A while back in this thread there is some discussion about how to make these easier to prepare -- folks seemed to prefer the roll-into-balls/press-down-with glass method over having to roll these all out. I haven't made these yet, but is there any reason you couldn't make a giant batch in advance, roll into logs and freeze, then slice and bake? Thanks for your thoughts, Susan