Gluten-Free Rosemary Fig Biscuits Recipe
Making these scrumptious Gluten-Fee Rosemary Fig Almond Crackers is a breeze, and it's an awesome choice for anybody seeking a tantalizing gluten-free treat! Here's an effortless recipe to whip up these delectable crackers:
- Yield: Around 2 dozen crackers
- Difficulty: A breeze!
- Total Time: Approximately 20-24 minutes
- Active Time: Approximately 10-12 minutes
Ingredients (6)
- 1 1/2 cups almond flour (180g)
- 1/2 teaspoon sea salt
- 1 teaspoon fresh rosemary, finely minced
- 3-4 dried figs, finely chopped
- 1 egg
- 1 tablespoon olive oil
Instructions
- In a large mixing bowl, combine almond flour, salt, rosemary, and figs.
- Add the egg and oil, and whisk until well combined.
- Roll out the dough between 2 sheets of parchment paper until it's 1/8 inch thick.
- Cut the dough into 2-inch squares using a knife or a pizza cutter.
- Arrange the squares on a baking sheet lined with parchment paper, about 1 inch apart.
- Bake at 350°F for 10-12 minutes, or until the crackers turn golden brown.
- Remove the crackers from the oven and let them cool. Once cooled, serve and enjoy!
Tips:
- Before baking, consider brushing the crackers with a little olive oil and sprinkling sesame seeds or poppy seeds for extra crunch and flavor.
- Store the crackers in an airtight container for up to a week.
- These Gluten-Free Rosemary Fig Almond Crackers are made with almond flour, sea salt, finely minced fresh rosemary, finely chopped dried figs, egg, and olive oil, yielding around 2 dozen crackers.
- To prepare the crackers, whisk together the almond flour, salt, rosemary, figs, egg, and oil in a large mixing bowl, then roll out the dough and cut it into 2-inch squares.
- After arranging the squares on a baking sheet, bake them until they turn golden brown, let them cool, and serve them for a delightful gluten-free treat.
