Jeri Mills M.D.

Low Carb, GF Pecan Crackers

I have also made this recipe with walnuts instead of pecans. I prefer the pecans, but both were quite good. The pecan crackers, served with cranberry salsa spread over a block of cream cheese were a hit at a recent pot luck.
Pecan Crackers
1 ½ cups blanched almond flour
¾ teaspoon salt
2 tablespoons unsalted butter
2 ½ cups pecan pieces (or walnuts)
2 eggs
more salt to sprinkle on top
Put the almond flour and salt in a food processor and pulse to combine
Add the butter in small pieces and pulse till it forms a coarse sand
Add the pecans and pulse till they are very small, but will still provide little visible bits of nut (about the size of sunflower seeds)
Add the eggs and pulse to form a dough
Remove from processor
Knead once or twice then divide into two equal pieces (I use a food scale)
Place one piece between 2 sheets of parchment paper and roll to size of large cookie sheet
Using the back of a knife so you don’t cut the paper, cut into 1 ½ inch squares
Place the parchment and crackers on a cookie sheet
Repeat with second half of dough
Bake at 350˚ for 10-15 minutes till golden (if you don’t have a convection oven, switch the trays of crackers half way through the bake)
Optional: Sprinkle a little more salt on top as soon as they come out of the oven