Almond Thins - Page 15

Speck333 · 03-14-2011, 10:41 PM

Hey all ye Almond Thin aficionados... I concocted a batch with splenda and cinnamon, and a light dusting of erythritol on top. Like graham crackers, I tell you! Fabulous with cream cheese.

jbatchelor · 05-08-2011, 02:21 PM

just found this thread--I need to read it all-but I am subscribing now to find it again--thanks

Jeanne

PghPALady1974 · 08-09-2011, 08:43 AM

Making these today for sure.

piratejenny · 08-09-2011, 09:49 AM

I don't have a lot of counter space so I don't like to roll out dough for cookies, pies, biscuits, etc. I found these little "Cool Cones" things, like reusable push-pops, and I fill them with chilled dough, then push it out (enough for one cracker, not the whole log at once) and slice. The almond thins come out very uniform and cute!

http://ecx.images-amazon.com/images/...500_AA300_.jpg

dianafoot · 08-09-2011, 12:50 PM

very cool idea, piratejenny!!

piratejenny · 08-09-2011, 05:44 PM

thank you

Sissiesue · 10-23-2011, 06:44 PM

Wonderful recipe. I made a batch tonight, and I subbed 1/2 tsp ranch seasoning for the suggested garlic/onion powder. Tasty, tasty!

These will go really well with some homemade Boursin!

zipp2play · 10-27-2011, 12:25 PM

I will be making these tomorrow night!

Mishka68 · 11-19-2011, 07:38 PM

subbing since these rock!!

EyeDoc · 11-19-2011, 10:26 PM

Subbing...waiting for my almond flour to arrive.

dmburk · 01-03-2012, 06:03 AM

I ground some blue diamond almonds and followed LindaSues directions only divided the dough in two parts. Rolled on parchment, dough topped with plastic wrap, rolled very thin and cut into 1" squares. Topped with sea salt and poppy seeds. Baked til lightly browned. I got 70-80 squares. Scrumptious!

PghPALady1974 · 01-03-2012, 07:05 AM

I have to make some of these on Thursday. Will prob make a few batches. I wonder if you can freeze them??
I bought almonds at work that were on clearance and threw them in the food processor. I have almost (2) 1 gallon ziplock bags full of almond flour!

piratejenny · 01-03-2012, 09:13 AM

Quote:

Originally Posted by PghPALady1974

I have to make some of these on Thursday. Will prob make a few batches. I wonder if you can freeze them??
I bought almonds at work that were on clearance and threw them in the food processor. I have almost (2) 1 gallon ziplock bags full of almond flour!

I'm sure they freeze fine! Good idea!!!
You can always pop them in the oven for a minute or two if they seem a little moist when you defrost them.

buttoni · 01-03-2012, 12:33 PM

I'm going to have to try these and some of the variations posted.

drjlocarb · 01-03-2012, 02:07 PM

Quote:

Originally Posted by buttoni

I'm going to have to try these and some of the variations posted.

With corn flavoring??

dianafoot · 01-03-2012, 06:36 PM

I'd forgotten about these. I made them today, using a "cracker seasoning" that I put together a long time ago: onion flakes, garlic powder, black pepper, salt, caraway seeds, celery seeds, thyme, and red pepper. I love TJ's "everything crackers" and wanted the flavor to be similar. Oh, boy, these are good! I will have them with goat cheese and my cranberry-hot pepper jam on top.

PghPALady1974 · 01-03-2012, 06:48 PM

Quote:

Originally Posted by piratejenny

I'm sure they freeze fine! Good idea!!!
You can always pop them in the oven for a minute or two if they seem a little moist when you defrost them.

good idea!

Quote:

Originally Posted by dianafoot

I'd forgotten about these. I made them today, using a "cracker seasoning" that I put together a long time ago: onion flakes, garlic powder, black pepper, salt, caraway seeds, celery seeds, thyme, and red pepper. I love TJ's "everything crackers" and wanted the flavor to be similar. Oh, boy, these are good! I will have them with goat cheese and my cranberry-hot pepper jam on top.

Do you make this yourself? It sounds like something we would carry at the store I work at!

dianafoot · 01-03-2012, 07:13 PM

yes, I looked on the box of "everything crackers" and just put the herbs and spices together that I saw listed there. Not sure if caraway seeds was in the mix on the box, but I think they add an essential element. I don't know the proportions I used, but I think it was a teaspoon of each herb and spice. I use about 1 1/2 teaspoons of the mix per batch of crackers, so the spice mix lasts through several cracker doughs.

PghPALady1974 · 01-04-2012, 06:31 AM

Quote:

Originally Posted by dianafoot

yes, I looked on the box of "everything crackers" and just put the herbs and spices together that I saw listed there. Not sure if caraway seeds was in the mix on the box, but I think they add an essential element. I don't know the proportions I used, but I think it was a teaspoon of each herb and spice. I use about 1 1/2 teaspoons of the mix per batch of crackers, so the spice mix lasts through several cracker doughs.

I ment the cranberry-hot pepper jam.

dianafoot · 01-04-2012, 12:03 PM

Quote:

Originally Posted by PghPALady1974

I ment the cranberry-hot pepper jam.

oh, sorry... Here's what I did:

Cranberry Hot Pepper Jam

1/2 lb fresh cranberries, picked over and washed
5 pickled cayenne peppers with a little pickling juice (these are home-grown and home-canned, but you can buy hot pickled peppers)
sweetener to taste-- I used a mixture of Ideal sweetener and a few drops of ezsweetz

Simmer all together until thick. Blend well -- I used the little mini-cup that came with my stick blender. This will be a jam consistency, not completely smooth.

I just taste and add more sweetener if necessary. I would add rice vinegar or lemon juice to bring up the tartness, but the cranberries are so tart that sweetening it is usually the issue.

PghPALady1974 · 01-05-2012, 10:41 AM

Thanks Diana!

Made "regular" almond thins, have a batch with finely shredded cheddar/jack cheese combo mixed in and am considering doing a sweet/cinnamon version.
Had some regular one with the salmon dip I made the other day....Yummy!

PghPALady1974 · 02-08-2012, 07:36 PM

Will be making more in next 2 days adding in golden flax seeds, chia seeds and sunflower seeds.

Ghislaine · 02-11-2012, 05:10 PM

I made the original recipe today without the sweetener. I rolled them out too thick, but I'm excited about the possibilities!

millergirl1976 · 03-12-2012, 02:53 PM

Can someone define "score"?

Ginaaaaaa · 03-13-2012, 02:33 PM

Quote:

Originally Posted by millergirl1976

Can someone define "score"?

Definition of Score

To make small shallow cuts on the surface of a food

millergirl1976 · 03-14-2012, 10:57 AM

Quote:

Originally Posted by Ginaaaaaa

Definition of Score

To make small shallow cuts on the surface of a food

Thank you Gina! So, when you score it, the lines stay after baking?

Ginaaaaaa · 03-14-2012, 11:12 AM

buttoni · 03-21-2012, 03:14 PM

Been meaning to for ages. These are amazing. I deleted the Splenda, doubled the recipe, added rosemary, onion powder and some cayenne and they came out fantastic! I'm going to do a cheddar version with ½ c. sharp cheese next time. And I want to try a "Chicken-in-a-basket" version eventually, too.

Ginaaaaaa · 03-21-2012, 04:42 PM

Quote:

Originally Posted by buttoni

Been meaning to for ages. These are amazing. I deleted the Splenda, doubled the recipe, added rosemary, onion powder and some cayenne and they came out fantastic! I'm going to do a cheddar version with ½ c. sharp cheese next time. And I want to try a "Chicken-in-a-basket" version eventually, too.

I vote for the chicken in a basket version. LOL

buttoni · 03-22-2012, 01:54 PM

I made these with cheese today and this one's a keeper for sure. Even DH liked this one.

These are very thin and VERY crispy if you allow them to brown a bit! They are good alone or they would be delicious with soups! You can eat five of these for under 2 net carbs!! My kind of cracker! These are not suitable until you get to the nuts and seeds rung of the Atkins OWL ladder.

INGREDIENTS:

2 c. almond flour
2 egg whites
¼ tsp. onion powder
Dash cayenne pepper (use more if you like)
1 c. grated Cheddar cheese
¼ tsp. salt (optional)

DIRECTIONS: Preheat oven to 325º. Cut parchment paper to fit exactly the bottom of an 11″ x 16½” sheet pan. Just set the paper on your kitchen counter for now. Mix almond flour and seasonings in a bowl. Add egg whites and stir with a fork until it forms a moist dough. Spoon (or crumble with your hands) the dough evenly onto parchment working from the center out. Cover the dough blobs with a sprayed/oiled sheet of waxed paper the same size. Using a rolling pin, roll dough into a single, smooth rectangular sheet of dough the size of the parchment. Be careful to not let the dough exceed the piece of parchment paper. If it does, put those bits back into the sheet and roll smooth again. You definitely want this dough to go all the way to the edges of the parchment paper. Slowly and carefully lift off the waxed paper. Use the tip of a pointed knife to lift up two corners and with your hands, applying tension to keep the sheet stiff, carefully lift parchment, dough and all onto the baking sheet. If you cut it the right size, it should sit right down on the bottom nicely. Using your sharp knife, carefully (and gently since the dough is fragile) score the dough into cracker shapes (8 x 10, making 80 crackers total). Pop into your preheated 325º oven and bake for about 10-11 minutes or until lightly browned. The outer rows brown faster, so you will likely need to remove outer rows as soon as they are browned so those don’t get over-browned while the center ones finish cooking. Cool a few minutes and separate into separate crackers along your score lines.

NUTRITIONAL INFO: Makes 80 crackers, each cracker contains:
23.5 calories
1.98 g fat
.64 g carbs, .3 g fiber, .34 g NET CARBS
1.12 g protein
20.4 mg sodium

03-14-2012, 11:12 AM	#447
Ginaaaaaa Major LCF Poster! Join Date: Mar 2009 Location: Maine Posts: 2,173 Gallery: Ginaaaaaa Stats: 184/177/163/158 WOE: Low Carb Start Date: April 2009	Yup.

03-21-2012, 03:14 PM	#448
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,297 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	I finally made these yesterday! Been meaning to for ages. These are amazing. I deleted the Splenda, doubled the recipe, added rosemary, onion powder and some cayenne and they came out fantastic! I'm going to do a cheddar version with ½ c. sharp cheese next time. And I want to try a "Chicken-in-a-basket" version eventually, too. Last edited by buttoni; 03-21-2012 at 03:15 PM..

03-22-2012, 01:54 PM	#450
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,297 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	Spicy Cheese Thins I made these with cheese today and this one's a keeper for sure. Even DH liked this one. These are very thin and VERY crispy if you allow them to brown a bit! They are good alone or they would be delicious with soups! You can eat five of these for under 2 net carbs!! My kind of cracker! These are not suitable until you get to the nuts and seeds rung of the Atkins OWL ladder. INGREDIENTS: 2 c. almond flour 2 egg whites ¼ tsp. onion powder Dash cayenne pepper (use more if you like) 1 c. grated Cheddar cheese ¼ tsp. salt (optional) DIRECTIONS: Preheat oven to 325º. Cut parchment paper to fit exactly the bottom of an 11″ x 16½” sheet pan. Just set the paper on your kitchen counter for now. Mix almond flour and seasonings in a bowl. Add egg whites and stir with a fork until it forms a moist dough. Spoon (or crumble with your hands) the dough evenly onto parchment working from the center out. Cover the dough blobs with a sprayed/oiled sheet of waxed paper the same size. Using a rolling pin, roll dough into a single, smooth rectangular sheet of dough the size of the parchment. Be careful to not let the dough exceed the piece of parchment paper. If it does, put those bits back into the sheet and roll smooth again. You definitely want this dough to go all the way to the edges of the parchment paper. Slowly and carefully lift off the waxed paper. Use the tip of a pointed knife to lift up two corners and with your hands, applying tension to keep the sheet stiff, carefully lift parchment, dough and all onto the baking sheet. If you cut it the right size, it should sit right down on the bottom nicely. Using your sharp knife, carefully (and gently since the dough is fragile) score the dough into cracker shapes (8 x 10, making 80 crackers total). Pop into your preheated 325º oven and bake for about 10-11 minutes or until lightly browned. The outer rows brown faster, so you will likely need to remove outer rows as soon as they are browned so those don’t get over-browned while the center ones finish cooking. Cool a few minutes and separate into separate crackers along your score lines. NUTRITIONAL INFO: Makes 80 crackers, each cracker contains: 23.5 calories 1.98 g fat .64 g carbs, .3 g fiber, .34 g NET CARBS 1.12 g protein 20.4 mg sodium __________________ My recipe website: http://buttoni.wordpress.com/

Thread Tools
Show Printable Version
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

03-14-2011, 10:41 PM	#421
Speck333 Blabbermouth!!! Join Date: Apr 2008 Location: Southern California Posts: 5,453 Gallery: Speck333 Stats: 181(16)/163(12)/99(0) ~ 5'2" WOE: Semi-Primal Start Date: Atkins restart: Jan. 3, 2010 (7/99 original start)	Hey all ye Almond Thin aficionados... I concocted a batch with splenda and cinnamon, and a light dusting of erythritol on top. Like graham crackers, I tell you! Fabulous with cream cheese.

05-08-2011, 02:21 PM	#422
jbatchelor Major LCF Poster! Join Date: Mar 2008 Location: SW Indiana Posts: 1,383 Gallery: jbatchelor Stats: 248/172.5 /148 WOE: Atkins/Low carb	just found this thread--I need to read it all-but I am subscribing now to find it again--thanks Jeanne

08-09-2011, 08:43 AM	#423
PghPALady1974 Very Gabby LCF Member!!! Join Date: Dec 2006 Location: PITTSBURGH PA Posts: 4,486 Gallery: PghPALady1974 WOE: thru my mouth	Making these today for sure.

08-09-2011, 09:49 AM	#424
piratejenny Very Gabby LCF Member!!! Join Date: Oct 2010 Location: New Jersey Posts: 3,687 Gallery: piratejenny Stats: 293/285/<160 (5'7") WOE: LC/JUDDD/Fast5/Diabetes Miracle 2010-12 Start Date: 2013: IDK!	I don't have a lot of counter space so I don't like to roll out dough for cookies, pies, biscuits, etc. I found these little "Cool Cones" things, like reusable push-pops, and I fill them with chilled dough, then push it out (enough for one cracker, not the whole log at once) and slice. The almond thins come out very uniform and cute! http://ecx.images-amazon.com/images/...500_AA300_.jpg

08-09-2011, 12:50 PM	#425
dianafoot Senior LCF Member Join Date: Dec 2005 Location: southern US Posts: 911 Gallery: dianafoot	very cool idea, piratejenny!!

08-09-2011, 05:44 PM	#426
piratejenny Very Gabby LCF Member!!! Join Date: Oct 2010 Location: New Jersey Posts: 3,687 Gallery: piratejenny Stats: 293/285/<160 (5'7") WOE: LC/JUDDD/Fast5/Diabetes Miracle 2010-12 Start Date: 2013: IDK!	thank you

10-23-2011, 06:44 PM	#427
Sissiesue Senior LCF Member Join Date: Aug 2010 Location: Left coast Posts: 629 Gallery: Sissiesue Stats: 173/129/129 Start Date: September 27, 2010	Wonderful recipe. I made a batch tonight, and I subbed 1/2 tsp ranch seasoning for the suggested garlic/onion powder. Tasty, tasty! These will go really well with some homemade Boursin!

10-27-2011, 12:25 PM	#428
zipp2play Blabbermouth!!! Join Date: May 2011 Location: Kansas Posts: 6,686 Gallery: zipp2play Stats: 206/171.2/164 5'8" WOE: -15 from JUDDD	I will be making these tomorrow night!

11-19-2011, 07:38 PM	#429
Mishka68 Major LCF Poster! Join Date: Mar 2008 Location: N. Myrtle Beach, SC Posts: 1,144 Gallery: Mishka68 Stats: 195/139/135 -- 5'1" tall (or short) WOE: Low-carb, Gluten-free, Grain-free Start Date: Since 2008 - started @ 195lbs.	subbing since these rock!!

11-19-2011, 10:26 PM	#430
EyeDoc Senior LCF Member Join Date: Oct 2011 Posts: 813 Gallery: EyeDoc Stats: 122/107-109/108 5'1.5" WOE: Mindful eating Start Date: August 31, 2011 third time around	Subbing...waiting for my almond flour to arrive.

01-03-2012, 06:03 AM	#431
dmburk Senior LCF Member Join Date: Jul 2011 Location: southcentral PA Posts: 235 Gallery: dmburk Stats: 260/210/190 WOE: Atkins Start Date: Feb 2011	I ground some blue diamond almonds and followed LindaSues directions only divided the dough in two parts. Rolled on parchment, dough topped with plastic wrap, rolled very thin and cut into 1" squares. Topped with sea salt and poppy seeds. Baked til lightly browned. I got 70-80 squares. Scrumptious!

01-03-2012, 07:05 AM	#432
PghPALady1974 Very Gabby LCF Member!!! Join Date: Dec 2006 Location: PITTSBURGH PA Posts: 4,486 Gallery: PghPALady1974 WOE: thru my mouth	I have to make some of these on Thursday. Will prob make a few batches. I wonder if you can freeze them?? I bought almonds at work that were on clearance and threw them in the food processor. I have almost (2) 1 gallon ziplock bags full of almond flour!

01-03-2012, 12:33 PM	#434
buttoni Very Gabby LCF Member!!! Join Date: Jul 2011 Location: Temple, TX Posts: 3,297 Gallery: buttoni Stats: 196/170/150 WOE: Primal 8/12 Start Date: 4/21/09 Height 5'5", Age 64	I'm going to have to try these and some of the variations posted.

01-03-2012, 06:36 PM	#436
dianafoot Senior LCF Member Join Date: Dec 2005 Location: southern US Posts: 911 Gallery: dianafoot	I'd forgotten about these. I made them today, using a "cracker seasoning" that I put together a long time ago: onion flakes, garlic powder, black pepper, salt, caraway seeds, celery seeds, thyme, and red pepper. I love TJ's "everything crackers" and wanted the flavor to be similar. Oh, boy, these are good! I will have them with goat cheese and my cranberry-hot pepper jam on top.

01-03-2012, 07:13 PM	#438
dianafoot Senior LCF Member Join Date: Dec 2005 Location: southern US Posts: 911 Gallery: dianafoot	yes, I looked on the box of "everything crackers" and just put the herbs and spices together that I saw listed there. Not sure if caraway seeds was in the mix on the box, but I think they add an essential element. I don't know the proportions I used, but I think it was a teaspoon of each herb and spice. I use about 1 1/2 teaspoons of the mix per batch of crackers, so the spice mix lasts through several cracker doughs.

01-05-2012, 10:41 AM	#441
PghPALady1974 Very Gabby LCF Member!!! Join Date: Dec 2006 Location: PITTSBURGH PA Posts: 4,486 Gallery: PghPALady1974 WOE: thru my mouth	Thanks Diana! Made "regular" almond thins, have a batch with finely shredded cheddar/jack cheese combo mixed in and am considering doing a sweet/cinnamon version. Had some regular one with the salmon dip I made the other day....Yummy!

02-08-2012, 07:36 PM	#442
PghPALady1974 Very Gabby LCF Member!!! Join Date: Dec 2006 Location: PITTSBURGH PA Posts: 4,486 Gallery: PghPALady1974 WOE: thru my mouth	Will be making more in next 2 days adding in golden flax seeds, chia seeds and sunflower seeds.

02-11-2012, 05:10 PM	#443
Ghislaine Senior LCF Member Join Date: Jan 2012 Location: Vermont, USA Posts: 236 Gallery: Ghislaine Stats: 197.5/184/128-138 WOE: Protein Power Start Date: 1/2/12	I made the original recipe today without the sweetener. I rolled them out too thick, but I'm excited about the possibilities!

03-12-2012, 02:53 PM	#444
millergirl1976 Major LCF Poster! Join Date: May 2011 Posts: 1,057 Gallery: millergirl1976 Stats: 160.4/146/135? <- 28in waist WOE: Low carb Start Date: 1/1/2013	Can someone define "score"?