I hope you saw my posts and tweets earlier this week about this because I have been beyond excited to share it with you! And because I try really really hard (sometimes without success) to only blog once a week, and not fill up your email, I have been waiting all week to post this!
I was a little anxious at first as to whether these would turn out as planned. I had made the original biscotti recipe previously so I knew that was all good, but trying to turn it into a cracker may or may not have worked. Well... spoiler alert... it worked! Sometimes I just want a few crackers or something small to nibble on. This suits perfectly, and I'm feeling pretty confident that I can sub other things for the cinnamon mixture (thinking cocoa and dark chocolate chips!) to make a similar texture with a whole different taste. (Hmmm.... I might go make those cocoa ones when I'm done writing the recipe up for you!)
So, very simple, I just followed the original biscotti recipe but rather than follow the directions on how to put the biscotti together... well... just check out the recipe, and I'll spell it all out there.....
Cinnamon Roll Biscotti Crackers
(This recipe is adapted from this one by Carolyn at All Day I Dream About Food)
2 TBSP coconut sugar
1 tsp ground cinnamon
2 cup almond flour
Scant 1/3 cup coconut sugar
1 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
1/4 cup melted butter
1 large egg
1 tsp vanilla
Make the filling by combining the coconut sugar and cinnamon in a small bowl. Set aside.
Preheat oven to 325F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, whisk together, almond flour, coconut sugar, baking powder, xanthan gum, and salt. Stir in melted butter, egg, and vanilla extract until dough comes together.
Turn dough out onto prepared baking sheet and roll out to about 1/4" thickness. Sprinkle with cinnamon/sugar filling, covering completely and all the way to the edges.
Roll up jelly roll style. The dough may crack a little, but that's okay because now you're going to roll it all out again to about 1/8". Score horizontally and vertically making squares. Cut off the ragged edges to make crackers more symmetrical. Then cut each square in half diagonally. (You can really cut it in any shape you want, but this is what I did). With the extra dough you cut off the edges, roll that out again and make more crackers. Repeat until you've used all the dough.
Bake 15 minutes until lightly browned and firm to the touch. Break at the scored lines and flip them over. Turn off the oven and let sit another 10 minutes or so until almost crisp.
Remove from oven and move them to a cooling rack. Let sit until completely cooled.
NOTES: I am told that almond meal may make these too fragile, so stick with almond flour. Trader Joe's carries it now! Also, about xanthan gum: try to find a friend to buy this with because it's expensive and you only ever use a tiny bit at a time... so we buy one and split it into jars to share with other like-minded bakers.
What are you eating this week? Whatever it is, Keep it Clean!
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