Fig And Almond Crackers Recipes

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ROSEMARY FIG CRACKERS



Rosemary Fig Crackers image

These gluten free crackers are super easy to make and delicious as well. My husband gave me the thumbs up on them. http://www.elanaspantry.com/rosemary-fig-crackers/

Provided by Elanas Pantry

Categories     Lunch/Snacks

Time 20m

Yield 1 batch, 6-8 serving(s)

Number Of Ingredients 6

1 1/2 cups blanched almond flour
1/2 teaspoon celtic sea salt
1 teaspoon rosemary, minced
3 -4 dried figs, chopped
1 egg
1 tablespoon olive oil

Steps:

  • In a large mixing bowl, stir together almond flour, salt, rosemary and figs.
  • Mix in egg and oil until well combined.
  • Roll out dough between 2 sheets of parchment paper until 1/8-inch thick.
  • Cut dough with a knife or pizza cutter into 2 inch squares.
  • Bake at 350°F for 10-12 minutes until golden brown.
  • Cool and serve.

ALMOND 'YOU MUST BE NUTS!' CRACKERS



Almond 'You Must Be Nuts!' Crackers image

These crackers have a great nutty flavor. The recipe was adapted for non-gluten, low-carb ketogenic, or paleo diets. Just add some homemade guacamole or salmon cream cheese and enjoy a visit to heaven!

Provided by Poppa Bear

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 45m

Yield 5

Number Of Ingredients 6

1 cup almond flour
2 tablespoons finely chopped walnuts
1 ½ teaspoons flax seed meal
½ teaspoon salt
2 tablespoons water
1 ½ teaspoons olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Mix almond flour, walnuts, flax seed meal, and salt together in a bowl until well combined. Add water and olive oil; mix until dough is moist and holds together.
  • Turn dough onto prepared baking sheet. Place a second piece of parchment over dough. Roll dough, using a rolling pin, into a 1/16-inch thick rectangle. Remove top piece of parchment paper and cut sides of dough to make an even rectangle. Add excess dough to corners or 1 end of rectangle and re-roll to uniform thickness.
  • Cut dough into 1-inch squares using a pizza cutter, keeping dough still attached.
  • Bake in the preheated oven until outside edges of dough are browned, about 15 minutes. Cool crackers on the baking sheet; break into squares.

Nutrition Facts : Calories 36 calories, Carbohydrate 0.6 g, Fat 3.7 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 233 mg, Sugar 0.1 g

CHEWY FIG AND ALMOND COOKIES



Chewy Fig and Almond Cookies image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     dessert

Time 2h40m

Yield 24 cookies

Number Of Ingredients 18

Butter, for greasing the baking dish
1 3/4 cups all-purpose flour
1/2 cup almond flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine salt
1/2 teaspoon baking soda
1 cup sugar
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature
1 large egg, at room temperature
1 tablespoon heavy cream
1 teaspoon pure vanilla extract
3 cups dried Mission figs, stemmed (14 ounces)
1/2 cup fresh orange juice
1 tablespoon pure vanilla extract
Zest of 1 medium orange
1 cup unsalted chunky almond butter, at room temperature
1/2 cup sliced almonds, toasted, see Cook's Note
All-purpose flour, for dusting

Steps:

  • Place an oven rack in the center of the oven and preheat to 350 degrees F.
  • Butter the bottom and sides of a 9-by-13-inch glass or ceramic baking dish. Line the bottom with an 8-by-20-inch piece of parchment paper, allowing the excess paper to hang over the sides.
  • For the crust: Whisk the all-purpose flour, almond flour, baking powder, salt and baking soda in a medium bowl.
  • Beat the sugar and butter using an electric hand mixer until combined in a large bowl. Beat in the egg, cream and vanilla until smooth. Add the dry ingredients and beat until the mixture forms into clumps. Press the clumps together to form a dough. Knead the dough for 30 seconds and wrap in plastic. Refrigerate for 1 hour.
  • For the filling: Place 1/4 cup water, the figs, orange juice, vanilla extract and orange zest in a food processor. Blend until the figs are finely ground, about 2 minutes. Add the almond butter and blend until incorporated. Add the almonds and pulse until combined.
  • Remove the plastic from the dough and cut in half. Roll out 1 piece of dough into an 8-by-12-inch rectangle on a well-floured work surface. Cut the dough in half lengthwise and then in half crosswise to make 4 equal-size pieces of dough. Transfer the dough pieces to the prepared baking dish using a spatula, and arrange in a single layer. Pinch the edges of the dough together to seal. Spoon the filling onto the dough. Spread the filling evenly over the dough using damp hands. Smooth the top of the filling using a rubber spatula. Roll out the remaining dough into an 8-by-12-inch rectangle. Cut into 4 equal pieces and place on top of the filling, pinching the edges of the dough together to seal. Bake until golden, 25 to 30 minutes. Place the baking dish on a wire rack to cool completely, about 1 hour.
  • Using the excess parchment paper as handles, remove and place on a cutting board. Cut the cookie into twenty-four 1 1/2-inch-square pieces and serve.

FIG-AND-ALMOND CRACKERS



Fig-and-Almond Crackers image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h40m

Yield Makes about 36

Number Of Ingredients 6

8 dried Black Mission figs, finely chopped
1/4 cup port
1/2 cup raw almonds
1 cup all-purpose flour
1 teaspoon coarse salt
4 tablespoons cold unsalted butter, cut into small pieces

Steps:

  • Soak figs in port 10 minutes.
  • In a food processor, pulse almonds, flour, and salt until finely ground. Add butter; pulse just until crumbly. Transfer to a bowl; stir in figs and port with a fork until dough forms. Shape into a 2-inch-wide log. Wrap in plastic; freeze 1 hour or up to 3 months.
  • Preheat oven to 350 degrees. Cut log into 1/8-inch-thick rounds; arrange on parchment-lined baking sheets. Bake, rotating sheets once, until edges are golden, 14 to 16 minutes. Let crackers cool on a wire rack.

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