Almond Thins

[Wine2]

I don't recall if someone has done this already, but I just made these with 1/2 flaxseed meal and 1/2 almond flour. I love 'em! I didn't add splenda, just salt because I'd like to use them with different toppings, including cheese or peanut butter.

[amennenga]

Just had to let you all know, these things are awesome and addictive. Who knew that lc could be so good and fun at the same time. Man, they were so easy to make. I didn't have any almond flour, so I jus ground up some sliced almonds.

Thanks for the recipe!

Alissa

[dimepiece1]

Yummy Yummy Yummy! These little things are so good and so wasy to make!!! This will help to satisfy my craving for something crunchy( i.e. chips)

lakeisha

[lcq]

Splendalicious and all else who are interested to know how my almond thins came out minus splenda..........well they came out GREAT

I did quite alot of other tweeking too this time though:

first of all is the parchment paper you all talk about the same as grease proof/waxed paper?...... because I used grease-proof paper (that's what we call it here in Trinidad) instead of foil to bake on and to roll the dough with. I found that by using this paper it was easier for me to roll out thin and it was easier to peel off when it was done

I added alot more garlic and onion powder too and I used some seasoning salt (Goya brand). I did not measure these but just averaged.

also when i was measuring out my almond flour I only had a little over 3/4 cup so I had some left over crushed pork rinds and added that to the mix to make up my 1 cup of flour

and last of all..I too find that my cookies tend to get brown but are not alway as crunchy as I would like so I baked them at 300' degrees for about 20-25 minutes instead of at 325'.
that way they did not brown as fast and were able to dry out a bit more

So the verdict is that the splenda is indeed optional and I am glad too since that saves me a few extra carbs that I can use elsewhere

I am glad that this recipe is so versatile...Hats off to the originator ...you have given a blessing to the many of us that really missed eating a cracker or cookie...thank again

[LindaSue]

They don't sell a product here called grease-proof paper, but from what I was able to find online, it sounds more like waxed paper. Waxed paper is translucent and has a waxy coating on it. Parchment paper is white and feels just like paper, but has a silicon finish that resists sticking. You could use waxed paper to wrap food in for storage, but not parchment paper.

Also, the only way you can bake with waxed paper is if it's completely covered by the food, such as for lining for the bottom of a cake pan but never for baking cookies where some of the paper would be exposed to the heat. That's not the case with parchment. You can line a cookie sheet and bake your almond thins directly on it.

Thanks for posting all your tweaks, lcq. It's nice to know that the recipe is so adaptable.

[wrenay]

Mmmm, I just made these for the first time. I used 1 tsp. ranch seasoning mix from a packet and a tsp. dried chives. I sprinkled grated parmesan cheese (green can) over the top before baking. They are so yummy! Good dipped in salsa and ranch dressing. Very addictive though

[lcq]

I made a double batch the other day and all could not fit on my baking sheet...............so I tried baking the balance in the microwave

They came out good too..............although obviously they did not brown as in a conventional oven but they did bake quicker and got crispy when they cooled

[MORE2GO]

hmm, gonna have to give the microwave a try, I always make a dbl batch too and it usually ends up w/3 cookie sheets full, cause I like them really thin.
How long did you nuke them? how big/size? the round size of your turn table???

[lcq]

Originally posted by MORE2GO
hmm, gonna have to give the microwave a try, I always make a dbl batch too and it usually ends up w/3 cookie sheets full, cause I like them really thin.
How long did you nuke them? how big/size? the round size of your turn table???

The thing is I have a really old microwave..........for example it used to take me me nearly 5 minutes to pop a bag of popcorn.....(in the days I used to eat popcorn )....so as you can see my cooking time is a lot longer than most.

I nuked them on a microwavable plate that had greaseproof paper on it first for 5 minutes, checked it and then for another 3 minutes or so.

As for the size of the turntable.......it is about the size of a dinner plate

[underHiswing]

Lisa,

Your post kind of made me smile...I had my last microwave for simply years and years and finally just recently sprung for a new one (the old one bit the dust)! I just could not believe how much quicker it cooks things. I have always made the almond thins in the microwave (other lc crackers as well). Sometimes I mix in some flax meal too. Although I've not made them for a while, I think that it only takes a little over a minute or so. I do make only a small batch though. Aren't they just yummy?!

Laurie

[LindaSue]

My friend, Nancy sent me this photo she took of the round version. Below that you'll find some of her tweaks and tricks. Nancy recently joined LCF, but I'm not sure if she's posted yet. Nancy, if you're reading this, say hello.



She added 2 teaspoons of sesame seeds to her dough, then she rolled the dough into little balls, placed them on her baking sheet and covered them with plastic wrap. She then took her baking powder can, which just happened to have an 1/8-inch indentation, and used it to press the dough into flat round crackers. Be sure to press the can all the way down to the baking sheet then peel off the plastic wrap. This method will give you perfectly shaped crackers that are all the same thickness. Prick all over with a fork and bake as directed for 15-20 minutes. She said she only got 22 crackers because they are quite a bit larger than the rolled and cut kind. Below are the counts for her tweaked version:

Per Cracker: 25 Calories; 2g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs

[Over50Mom]

Hi Linda Sue,

I've posted to a couple of threads in the Main Low Carb Lobby so far I've been lurking a lot all over the place though, LOL!

Thanks so much for posting my picture and tweaks. I had some of the round Almond Thins today with natural peanut butter on them. YUMMY!

Hi everyone, this is a rockin' forum!

[wrenay]

Nancy
Mmm, peanut butter adn crackers, one of my old faves

[LindaSue]

Hi Nancy. It's nice to see you here. Peanut butter and almond thins had crossed my mind too.

[wrenay]

OT- LindaSue, could i use unflavored gelatin in place of xanthum gum in the Buttercream frosting recipe you made? tia.
renee

[Brendajm]

If you make up a double batch, how doyou store them?? do they keep a while on the counter in a airproof container?? I want some of these today and for superbowl and thought I would make extra today, but if they are going to be stale then I will wait,, can y ou freeze these?? thanks

[MORE2GO]

I have kept mine in an air tight container for 4-5 day's and they seem fine to me, however, they usually never last that long!

[Motts Landing]

Originally posted by Brendajm
If you make up a double batch, how doyou store them?? do they keep a while on the counter in a airproof container?? I want some of these today and for superbowl and thought I would make extra today, but if they are going to be stale then I will wait,, can y ou freeze these?? thanks

I make double batches all the time and the only way I have ever stored them is in a ziplok bag on the countertop for a week to ten days. They have not been stale at all, but then they don;t last too long! If anyone has frozen these....let us know the outcome.

[Lise]

I always make a quadruple batch and I put them in a plastic container in the freezer...they are always perfect....

Lise

[Motts Landing]

Hey...THANKS momat557. Now I will feel comfortable freezing them! I had wondered if during thawing, they would get a bit soggy or not.

[Over50Mom]

I keep them in an airtight container on the counter, and they seem to last a very long time without going stale. On Linda Sue's recipe site, she mentions they will keep for weeks in an airtight container in the pantry.

[Brendajm]

really?? weeks? that would be great,, but freezing them is not a bad idea either,, thanks

[LindaSue]

wrenay, about the frosting recipe. I have a feeling that gelatin wouldn't give the same results. It's something to do with the texture. I've only made it once so I haven't had a chance to play around with the recipe.

About storing the almond thins. I've still got a few left in a plastic container in my pantry that were made before Christmas and they are still fine. They seem to keep just as well as regular crackers. Freezing would be the best way to store them if you won't be using them right away though. Since they are made with nuts, there is the chance that they could go rancid eventually.

By the way, I also have kept those cheese crisps in the pantry for weeks and they keep well too. The flavor changes slightly, but they stay just as crispy as the day they were made. I do prefer them freshly made, but would never turn down a well-aged crisp.

[kerri]

I have stored them in a tupperware in the refrig... for a couple of weeks and they stayed fresh tasting....yummm

[oliveoyl]

Here's a version of almond thins for penny-pinchers: instead of an egg white, use a whole egg. I did this by mistake the other day and I got double the amount that you get just using an egg white. The texture isn't as light and crispy, but it's certainly cracker-like enough for me. Just be sure to bake them till they're browned (pulling off the outside ones as they brown).

[Tiggeroo]

Well after reading all 8 pages I can't wait to try these. OH and the Ginger one please please I miss Ginger snaps. So I really hope this is pretty close to them. Thanks everyone for the imput.

[wrenay]

Be warned though, these things are addictive!

[VAmomof2]

I have been lcing for over a year and finally just made these tonight - what took me so long? I removed 2 tablespoons of almond flour and replaced with 2 tablespoons of WPI to make sure they held together well (probably didn't need to do this). They are great! I had some tonight with sour cream dip and even tried one with lc pb. Even though they are savory (with the onion and garlic powder) they were amazing with peanut butter.

My advice, don't wait a year to try these - make them this weekend.

[Alice J Polhemus]

Just got the ingredients for these and can't wait to try them! The round ones look good and I like the "fool proof" way of flattening them. Now a question please. Where do you get LC peanut butter? Do or can you make it yourself? How many carbs does it have?
Thanks in advance.
Alice

[Lise]

Originally posted by Alice J Polhemus
Where do you get LC peanut butter? Do or can you make it yourself? How many carbs does it have?

Skippy makes a LC peanut butter under the carb options label...it has less than 1 carb per tbsp..

Lise