Almond Thins - Page 13

Charski · 10-27-2007, 05:45 PM

Susan, I'm not sure how freezing would affect it, but slicing will most definitely be difficult to do - this needs to be VERY thin to cook to a nice crispy cracker! The thinner you can roll it out, the better the results, IMHO.

The first time I made them I didn't roll them out as thinly as recommended. The second time and successive times, I did. I liked the results MUCH better!

retroworx · 10-29-2007, 07:26 AM

Charski:

Ah! I was wondering why the fine baking minds here at LCF hadn't gone the freeze/slice route with these. Thanks for letting me know!

Susan

Charski · 10-29-2007, 01:48 PM

Sure, Susan!

You could always TRY it but I think the results won't be what you're looking for unless you have a nice laser slicer! LOL!

CreekWatcher · 11-01-2007, 05:36 AM

It doesn't seem like freezing solid would work, but perhaps half (or less than half) freezing would help, as it does with slicing raw meat thinly.

CreekWatcher · 11-01-2007, 07:16 AM

oops--disregard last post--didn't get the sense of Susan's question.

~mina~ · 12-04-2007, 08:18 PM

I didnt roll.. I just plopped them onto a foil lined pan and pressed down on wax paper with my fingers DH said they taste like club crackers

jacksmixedtape · 12-06-2007, 02:17 PM

These are great with half flax meal, and easy to make in the microwave, too!

Emerald · 02-15-2008, 08:28 PM

I'm so excited to stumble across this thread! I just got back from my local organic store and they sell almonds for $3.99 per lb. So I bought two.

I'm about to make the original recipe and pair it with artichoke, bacon and spinach dip. These should be wonderful with it. I really am not a fan of bacon puffs (pork rinds) so woohoo!!!

Emerald · 02-15-2008, 09:31 PM

I know I'm talking to myself but that's okay.

My first batch came out of the oven a few minutes ago and they are wonderful.

I'm going to make a triple batch tomorrow as DF likes them as well.

Yummy!!!!

Charski · 02-16-2008, 03:41 PM

Hey, I'll talk to ya!

I LOVE this recipe. Have used almond, walnut, hazelnut, and pecan meals and all are delicious! I have to watch it because they're SO delicious I could literally eat the whole batch!

I like mine with a schmear of cream cheese and a smoked baby clam or oyster on top....MMMMMMMMMMMMMMMMMM

Emerald · 02-16-2008, 04:46 PM

Quote:

Hey, I'll talk to ya!

Thank you!

Quote:

I LOVE this recipe. Have used almond, walnut, hazelnut, and pecan meals and all are delicious! I have to watch it because they're SO delicious I could literally eat the whole batch!

Oh boy, they are addictive! We ate the whole batch last night. Hence the batch in the oven right now. They smell so good. I'm going to try all the nuts you mentioned. I can't wait!!

Quote:

I like mine with a schmear of cream cheese and a smoked baby clam or oyster on top....MMMMMMMMMMMMMMMMMM

That sounds delish!!!

I'm so happy to have a cracker. I'm all giddy!

daisyHair · 02-18-2008, 05:09 AM

I made these last night with a bit of a tweek.. I used 1/2 C almond flour, 1/3 C flax meal and 2 T sesame seeds..
added salt, onion powder and garlic powder..
I did it in two batches (I have silpat mats and they are too small for one batch all together).. they were FANTASTIC!!!! I was very suprised.. Patrick was still talking about (and eating) them at 11:30 last night..

They are going to be a regular in my house!

thanks for this wonderful recipe!

Cary~

RVlady · 02-18-2008, 08:02 AM

To make these really easy, I cover my hand with a plastic sandwich bag and pat out the mixture on a quick release foil sheet. I just keep pushing, patting and squeezing until the entire cookie sheet is full. I bake it whole and then break it up into crackers after it is cool. very easy and much less time. I use quite a bit of sesame seeds in them also.

Connie

lcq · 02-18-2008, 03:46 PM

Quote:

Originally Posted by RVlady

To make these really easy, I cover my hand with a plastic sandwich bag and pat out the mixture on a quick release foil sheet. I just keep pushing, patting and squeezing until the entire cookie sheet is full. I bake it whole and then break it up into crackers after it is cool. very easy and much less time. I use quite a bit of sesame seeds in them also.

Connie

Ditto.......i just break them up into pieces too.......waaay easier than scoring and breaking into equal bits.

This is my all time favourite LC recipe ..... i ate alot of crackers before LCing and I used to feel deprived when I had to give them up...now I have crackers again for my chicken salad, egg salad, tuna paste, cheese paste...i could go on & on

Oh yea....I make mine with peanut meal....i actually prefer them now than almond meal

DEEDLYNN · 08-09-2008, 09:34 AM

I stumbled on this thread and couldn't wait to try this. Unfortunately, no almond flour in the house.

But...I did have PB2, which is basically peanut flour.

I used PB2 to replace the almond flour and then everything but the salt.

After it was rolled out. I poured a little SF Davinci syrup in my hands, rubbed them together and patted the dough. Wasn't sure if I might not get too much by "brushing" it on...but I think it could have used a little more.

I then sprinkled a little cinnamon on them.

Baked....and OMG...these need to go somewhere quick or I know where they will be.

Now...I'm not much of a cook, so, I never really got it rolled out in a nice rectangle. But, the crumbly outside edges....they are in a little container to sprinkle on my yogurt.

I can't wait to get almond flour and try a savory recipe. I miss crackers!!!

So glad I found this thread.

Determinedtolose · 08-11-2008, 03:46 AM

These sound good too! I haven't tried them, but I know they have to be good. I love the Almond Thins too!!

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

pocahontas · 08-11-2008, 05:52 PM

I havent made these in years. I just threw a batch in the oven and I cant wait.

WyomingDiva · 08-23-2008, 04:13 PM

These look wonderful - thanks for the idea!!

togee · 01-25-2009, 01:55 PM

Wow, these look and sound wonderful.I also miss crackers. All I have right now is almond meal.Could I use this in the recipe? Just bought some Fiesta Spinach and Artichoke dip mix( you mix a 1/4 c with 8 ozs of cream cheese)(comes in a jar) at Home Economist for the Super Bowl, now I'll have a dipper for it. Dean and Delucas carries it too, its really Good.

lcq · 01-25-2009, 04:18 PM

OK almond thin/Chocolate fans........I did this the other day and it tasted great........all I did was put a piece of SF chocolate on each warm (already cooked) almond thin square.....then when it got soft just spread the chocolate with a knife (only on one side though) and then put them in the fridge to cool........Delish combo of crunch & chocolate

Determinedtolose · 01-26-2009, 03:15 AM

Quote:

Originally Posted by lcq

OK almond thin/Chocolate fans........I did this the other day and it tasted great........all I did was put a piece of SF chocolate on each warm (already cooked) almond thin square.....then when it got soft just spread the chocolate with a knife (only on one side though) and then put them in the fridge to cool........Delish combo of crunch & chocolate

That sounds fantastic!! I may have to try that one. Thanks for posting!

mac24312 · 01-26-2009, 06:24 AM

Subbing

HUGS!

vli1127 · 01-27-2009, 09:35 AM

I love how these old threads recycle.

Determinedtolose · 01-27-2009, 04:51 PM

Quote:

Originally Posted by vli1127

I love how these old threads recycle.

Me too!

retroworx · 01-27-2009, 08:44 PM

Quote:

Originally Posted by DEEDLYNN

I used PB2 to replace the almond flour and then everything but the salt. :

Hmmm, I just tried a PB2 version (no davinci, but did sprinkle tops lightly with salt) and didn't get anything crunchy/cracker-like at all. Just kind of rubbery.

I used boxed liquid egg white (not egg beaters -- real egg white with no additives) -- could this somehow be the difference? The pasteurized egg white vs fresh??

ETA: Hey! These crisped up when they were totally cooled and for some reason taste an awful lot like fried chinese noodles -- you know the greasy totally crunchy freebies they automatically put on the table. Wonder if they cook those in peanut oil and that's why the taste is reminiscent? Now if I could only whip up some duck sauce.

retroworx · 01-29-2009, 11:20 AM

Calling Almond Thins Experts:

I made these with straight almond flour the other day, just as post #1 in this epic thread described

, and they were very potato-chippy when rolled out paper thin. Crispy, crunchy, flaky, somewhat fragile -- just like a thin chip should be.

Too caloric for my plan, but I'm thinking these would be good for Superbowl friends on Sunday. So, finally to my question (which may have been answered here before but I'm too lazy to read all 13 pages right now

)

Will these stay crunchy over a span of several days? If I make a huge batch of these as chips (thinner than cracker consistency) today or tomorrow, do you think they will stay as dry and crunchy by Sunday's game? Any particular storage tips/methods you'd like to share?

Thanks!

lcq · 01-29-2009, 12:22 PM

Quote:

Originally Posted by retroworx

Calling Almond Thins Experts:

I made these with straight almond flour the other day, just as post #1 in this epic thread described

, and they were very potato-chippy when rolled out paper thin. Crispy, crunchy, flaky, somewhat fragile -- just like a thin chip should be.

Too caloric for my plan, but I'm thinking these would be good for Superbowl friends on Sunday. So, finally to my question (which may have been answered here before but I'm too lazy to read all 13 pages right now

)

Will these stay crunchy over a span of several days? If I make a huge batch of these as chips (thinner than cracker consistency) today or tomorrow, do you think they will stay as dry and crunchy by Sunday's game? Any particular storage tips/methods you'd like to share?

Thanks!

Absolutely....once they are completely cooled you can store them either in a ziplock bag or any airtight container.....mine stay crisp for weeks and I live in a very humid climate.......I store mine in a large glass recycled pickle bottle

retroworx · 01-29-2009, 12:55 PM

Quote:

Originally Posted by lcq

Absolutely....once they are completely cooled you can store them either in a ziplock bag or any airtight container.....mine stay crisp for weeks and I live in a very humid climate.......I store mine in a large glass recycled pickle bottle

Excellent news -- let the chipping begin!

Thanks, LCQ.

Mallory · 01-29-2009, 01:12 PM

Quote:

Originally Posted by retroworx

Hmmm, I just tried a PB2 version (no davinci, but did sprinkle tops lightly with salt) and didn't get anything crunchy/cracker-like at all. Just kind of rubbery.

I used boxed liquid egg white (not egg beaters -- real egg white with no additives) -- could this somehow be the difference? The pasteurized egg white vs fresh??

ETA: Hey! These crisped up when they were totally cooled and for some reason taste an awful lot like fried chinese noodles -- you know the greasy totally crunchy freebies they automatically put on the table. Wonder if they cook those in peanut oil and that's why the taste is reminiscent? Now if I could only whip up some duck sauce.

Hey retroworx,

Kevin has a low carb duck sauce already invented!!!

LindaSue · 01-29-2009, 02:59 PM

I agree with Lisa. I store mine in an airtight container in the pantry and they stay crisp for a very long time. If I'm not going to use them right away I freeze them because nuts will eventually turn rancid. Don't store them in ziploc bags. Those aren't really airtight. They're fine for taking some with you if you're going somewhere for the day but not good for long-term storage.

08-09-2008, 09:34 AM	#375
DEEDLYNN Major LCF Poster! Join Date: May 2008 Posts: 2,761 Gallery: DEEDLYNN	ALMOND THINS...meet TEDDY GRAHAMS I stumbled on this thread and couldn't wait to try this. Unfortunately, no almond flour in the house. But...I did have PB2, which is basically peanut flour. I used PB2 to replace the almond flour and then everything but the salt. After it was rolled out. I poured a little SF Davinci syrup in my hands, rubbed them together and patted the dough. Wasn't sure if I might not get too much by "brushing" it on...but I think it could have used a little more. I then sprinkled a little cinnamon on them. Baked....and OMG...these need to go somewhere quick or I know where they will be. Now...I'm not much of a cook, so, I never really got it rolled out in a nice rectangle. But, the crumbly outside edges....they are in a little container to sprinkle on my yogurt. I can't wait to get almond flour and try a savory recipe. I miss crackers!!! So glad I found this thread.

08-11-2008, 03:46 AM	#376
Determinedtolose Way too much time on my hands! Join Date: Jul 2007 Location: Arizona Posts: 15,134 Gallery: Determinedtolose	These sound good too! I haven't tried them, but I know they have to be good. I love the Almond Thins too!! 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 __________________ Galatians 2:20 I am crucified with Christ: nevertheless I live; yet not I, but Christ liveth in me: and the life which I now live in the flesh I live by the faith of the Son of God, who loved me, and gave himself for me. 21 I do not frustrate the grace of God: for if righteousness come by the law, then Christ is dead in vain.

01-25-2009, 04:18 PM	#380
lcq Very Gabby LCF Member!!! Join Date: Jul 2003 Location: FAR FAR AWAY Posts: 4,521 Gallery: lcq Stats: 5'5": 285.4-269.6 - 198 WOE: Atkins Low Carb / VLC Start Date: Starting for the Gazillionth time!! - 4Mar10 285.4	Chocolate covered almond thins OK almond thin/Chocolate fans........I did this the other day and it tasted great........all I did was put a piece of SF chocolate on each warm (already cooked) almond thin square.....then when it got soft just spread the chocolate with a knife (only on one side though) and then put them in the fridge to cool........Delish combo of crunch & chocolate

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10-27-2007, 05:45 PM	#361
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,851 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Susan, I'm not sure how freezing would affect it, but slicing will most definitely be difficult to do - this needs to be VERY thin to cook to a nice crispy cracker! The thinner you can roll it out, the better the results, IMHO. The first time I made them I didn't roll them out as thinly as recommended. The second time and successive times, I did. I liked the results MUCH better!

10-29-2007, 07:26 AM	#362
retroworx Major LCF Poster! Join Date: Dec 2006 Posts: 2,168 Gallery: retroworx	Charski: Ah! I was wondering why the fine baking minds here at LCF hadn't gone the freeze/slice route with these. Thanks for letting me know! Susan

10-29-2007, 01:48 PM	#363
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,851 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Sure, Susan! You could always TRY it but I think the results won't be what you're looking for unless you have a nice laser slicer! LOL!

11-01-2007, 05:36 AM	#364
CreekWatcher Major LCF Poster! Join Date: Jan 2006 Posts: 1,116 Gallery: CreekWatcher	It doesn't seem like freezing solid would work, but perhaps half (or less than half) freezing would help, as it does with slicing raw meat thinly.

11-01-2007, 07:16 AM	#365
CreekWatcher Major LCF Poster! Join Date: Jan 2006 Posts: 1,116 Gallery: CreekWatcher	oops--disregard last post--didn't get the sense of Susan's question.

12-04-2007, 08:18 PM	#366
~mina~ Senior LCF Member Join Date: Jul 2005 Posts: 757 Gallery: ~mina~	I didnt roll.. I just plopped them onto a foil lined pan and pressed down on wax paper with my fingers DH said they taste like club crackers

12-06-2007, 02:17 PM	#367
jacksmixedtape Very Gabby LCF Member!!! Join Date: Nov 2007 Location: going to school in NC Posts: 3,515 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	These are great with half flax meal, and easy to make in the microwave, too!

02-15-2008, 08:28 PM	#368
Emerald Blabbermouth!!! Join Date: Aug 2003 Location: Vancouver, BC Posts: 6,801 Gallery: Emerald Stats: 301......152......139	I'm so excited to stumble across this thread! I just got back from my local organic store and they sell almonds for $3.99 per lb. So I bought two. I'm about to make the original recipe and pair it with artichoke, bacon and spinach dip. These should be wonderful with it. I really am not a fan of bacon puffs (pork rinds) so woohoo!!!

02-15-2008, 09:31 PM	#369
Emerald Blabbermouth!!! Join Date: Aug 2003 Location: Vancouver, BC Posts: 6,801 Gallery: Emerald Stats: 301......152......139	I know I'm talking to myself but that's okay. My first batch came out of the oven a few minutes ago and they are wonderful. I'm going to make a triple batch tomorrow as DF likes them as well. Yummy!!!!

02-16-2008, 03:41 PM	#370
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,851 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Hey, I'll talk to ya! I LOVE this recipe. Have used almond, walnut, hazelnut, and pecan meals and all are delicious! I have to watch it because they're SO delicious I could literally eat the whole batch! I like mine with a schmear of cream cheese and a smoked baby clam or oyster on top....MMMMMMMMMMMMMMMMMM

02-18-2008, 05:09 AM	#372
daisyHair Blabbermouth!!! Join Date: May 2007 Location: Orlando Posts: 6,297 Gallery: daisyHair Stats: 257/229/134-126 WOE: Atkins Induction Start Date: 5' 3.5" - 49 years young baby~	I made these last night with a bit of a tweek.. I used 1/2 C almond flour, 1/3 C flax meal and 2 T sesame seeds.. added salt, onion powder and garlic powder.. I did it in two batches (I have silpat mats and they are too small for one batch all together).. they were FANTASTIC!!!! I was very suprised.. Patrick was still talking about (and eating) them at 11:30 last night.. They are going to be a regular in my house! thanks for this wonderful recipe! Cary~

02-18-2008, 08:02 AM	#373
RVlady Senior LCF Member Join Date: Apr 2003 Location: Chicago burbs Posts: 306 Gallery: RVlady	To make these really easy, I cover my hand with a plastic sandwich bag and pat out the mixture on a quick release foil sheet. I just keep pushing, patting and squeezing until the entire cookie sheet is full. I bake it whole and then break it up into crackers after it is cool. very easy and much less time. I use quite a bit of sesame seeds in them also. Connie

08-11-2008, 05:52 PM	#377
pocahontas Way too much time on my hands! Join Date: Jun 2002 Location: San Francisco Bay Area Posts: 14,900 Gallery: pocahontas Stats: Pregnant! WOE: LC Primal	I havent made these in years. I just threw a batch in the oven and I cant wait.

08-23-2008, 04:13 PM	#378
WyomingDiva Senior LCF Member Join Date: May 2006 Location: Wyoming USA Posts: 50 Gallery: WyomingDiva Stats: 289.6/278.6/180 WOE: hCG Start Date: hCG 2-15-11	These look wonderful - thanks for the idea!!

01-25-2009, 01:55 PM	#379
togee Senior LCF Member Join Date: Jun 2008 Location: Matthews NC Posts: 182 Gallery: togee WOE: Adkins Start Date: May 10th, 2008	Wow, these look and sound wonderful.I also miss crackers. All I have right now is almond meal.Could I use this in the recipe? Just bought some Fiesta Spinach and Artichoke dip mix( you mix a 1/4 c with 8 ozs of cream cheese)(comes in a jar) at Home Economist for the Super Bowl, now I'll have a dipper for it. Dean and Delucas carries it too, its really Good.

01-26-2009, 06:24 AM	#382
mac24312 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Far SW Virginia Posts: 3,564 Gallery: mac24312 Stats: 250/130/140 WOE: Stella Style/My OWN LC WOL ;]/Maintenance Start Date: October 07 2006 Over 6 years on Atkins ;]	Subbing HUGS!

01-27-2009, 09:35 AM	#383
vli1127 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Central Iowa Posts: 4,714 Gallery: vli1127 Stats: 258/254/180 WOE: LC my way Start Date: Restart everyday	I love how these old threads recycle.

01-29-2009, 11:20 AM	#386
retroworx Major LCF Poster! Join Date: Dec 2006 Posts: 2,168 Gallery: retroworx	Calling Almond Thins Experts: I made these with straight almond flour the other day, just as post #1 in this epic thread described , and they were very potato-chippy when rolled out paper thin. Crispy, crunchy, flaky, somewhat fragile -- just like a thin chip should be. Too caloric for my plan, but I'm thinking these would be good for Superbowl friends on Sunday. So, finally to my question (which may have been answered here before but I'm too lazy to read all 13 pages right now ) Will these stay crunchy over a span of several days? If I make a huge batch of these as chips (thinner than cracker consistency) today or tomorrow, do you think they will stay as dry and crunchy by Sunday's game? Any particular storage tips/methods you'd like to share? Thanks!

01-29-2009, 02:59 PM	#390
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,438 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	I agree with Lisa. I store mine in an airtight container in the pantry and they stay crisp for a very long time. If I'm not going to use them right away I freeze them because nuts will eventually turn rancid. Don't store them in ziploc bags. Those aren't really airtight. They're fine for taking some with you if you're going somewhere for the day but not good for long-term storage.