Homemade Toasted Sesame Seed & Almond Nut-Thins

AuthorAnthony ValentineRatingDifficultyIntermediate

If you've never tried these nut-thins from blue diamond you're totally missing out. They are so delicious! I found myself buying a box every single time I went to the market. I finally decided I wanted to make my own homemade nut-thins. This recipe yields around 100 crackers and can be made in just an hour. If you're like me and love this snack, then you'll want to give this nut-thin recipe a try.

Yields10 ServingsPrep Time40 minsCook Time20 minsTotal Time1 hr

Ingredients

Ingredients
 ½ cup Potato starch
 1 cup Almond flour
 8 tbsp Avocado oil
 2 Egg whites, room temperature
  cup Water
 ¼ tsp Sea salt
 1 tsp Garlic powder
 Black pepper
Tools
 2 x Large mixing bowls
 Whisk
 Rolling pin
 2 x Large sheet pans

Procedure

Mise en place and preheat oven
1

Get all of your tools and ingredients together and ready to go. Preheat your oven to 325°F. Line 2 large sheet pans with unbleached parchment paper.

Making the nut-thin dough
2

In a large mixing bowl (or a standing mixer) whisk all of your dry ingredients until combined well. In a separate mixing bowl, add all of your wet ingredients and whisk to combine.

  • Standing mixer:With a dough hook on low, poor in the wet ingredients slowly until a dough is formed and holds together without crumbling. If needed, add 1/4 teaspoon of water at a time until the consistency is correct.
  • Mixing bowl:Create well in the center of your dry ingredients and add the wet ingredients. Knead mixture with clean hands until the dough holds together well without crumbling. If needed, add 1/4 teaspoon of water at a time until the consistency is correct.

Divide the dough into three equal pieces and place into a mixing bowl. Cover the nut-thin dough with a wet towel and let set in the refrigerator for 30 minutes.

Rolling & cutting out the nut-thins
3

Place one piece of dough onto a piece of unbleached parchment paper and use a rolling pin to roll out as close to 1/16" as you can. The thinner you can get the dough the better they are, in my opinion!

Quick Tip:

To prevent the roller from sticking and lifting up sections of the dough, place a second piece of unbleached parchment paper on top of the dough.

Roll out nut-thin dough

4

Use a 2" Cookie cutter to press out as many nut-thins out as you can.

Cut out nut-thin dough

5

Use a small Offset spatula to lift up the nut-thins.

Lift up nut-thin dough

6

Place the nut-thins neatly onto a parchment lined sheet pan.

Line sheet pan with nut-thins

7

Back at 325°F for 12 - 15 minutes or until golden and crispy. Remove from the oven and allow to cool completely on the baking sheet. Remember to gather the scraps and press together to form another piece of dough. Repeat the steps above with the remaining dough.

8

Go on and enjoy your homemade almond nut-thins!

Nutrition Facts

Serving Size 10 Nut-thins

Servings 10


Amount Per Serving
Calories 194.7
% Daily Value *
Total Fat 9.7g15%
Saturated Fat 2g10%
Sodium 72.9mg4%
Potassium 242mg7%
Total Carbohydrate 23.85g8%
Dietary Fiber 3.2g13%
Protein 6.6g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients
 ½ cup Potato starch
 1 cup Almond flour
 8 tbsp Avocado oil
 2 Egg whites, room temperature
  cup Water
 ¼ tsp Sea salt
 1 tsp Garlic powder
 Black pepper
Tools
 2 x Large mixing bowls
 Whisk
 Rolling pin
 2 x Large sheet pans

Directions

Mise en place and preheat oven
1

Get all of your tools and ingredients together and ready to go. Preheat your oven to 325°F. Line 2 large sheet pans with unbleached parchment paper.

Making the nut-thin dough
2

In a large mixing bowl (or a standing mixer) whisk all of your dry ingredients until combined well. In a separate mixing bowl, add all of your wet ingredients and whisk to combine.

  • Standing mixer:With a dough hook on low, poor in the wet ingredients slowly until a dough is formed and holds together without crumbling. If needed, add 1/4 teaspoon of water at a time until the consistency is correct.
  • Mixing bowl:Create well in the center of your dry ingredients and add the wet ingredients. Knead mixture with clean hands until the dough holds together well without crumbling. If needed, add 1/4 teaspoon of water at a time until the consistency is correct.

Divide the dough into three equal pieces and place into a mixing bowl. Cover the nut-thin dough with a wet towel and let set in the refrigerator for 30 minutes.

Rolling & cutting out the nut-thins
3

Place one piece of dough onto a piece of unbleached parchment paper and use a rolling pin to roll out as close to 1/16" as you can. The thinner you can get the dough the better they are, in my opinion!

Quick Tip:

To prevent the roller from sticking and lifting up sections of the dough, place a second piece of unbleached parchment paper on top of the dough.

Roll out nut-thin dough

4

Use a 2" Cookie cutter to press out as many nut-thins out as you can.

Cut out nut-thin dough

5

Use a small Offset spatula to lift up the nut-thins.

Lift up nut-thin dough

6

Place the nut-thins neatly onto a parchment lined sheet pan.

Line sheet pan with nut-thins

7

Back at 325°F for 12 - 15 minutes or until golden and crispy. Remove from the oven and allow to cool completely on the baking sheet. Remember to gather the scraps and press together to form another piece of dough. Repeat the steps above with the remaining dough.

8

Go on and enjoy your homemade almond nut-thins!

Homemade Toasted Sesame Seed & Almond Nut-Thins

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