Lemon, Lavender & Olive Oil Crackers

I promised you recipes, and I’m not one to go back on my word. These crackers, my friends, are a sight (and taste) to behold. They are delightfully crunchy and flaky and nutty, sturdy enough to withstand even the most viscous of spreads (although it depends on how aggressive a dipper you are). Their texture lands somewhere between shortbread cookie, Triscuit, and graham cracker crust, without even butter or wheat in their composition.  

The smell of them is sharply lemon, but the olive oil comes through the background and cuts any hint of sour or bitterness. The fumes from the oven are warming and intoxicating, like something devilishly dessert-like is cooking instead of wholesome crackers. Surprisingly, the lavender isn’t very bold – I used a lavender salt that I found at the farmer’s market, but you could easily use regular salt and a bit of crushed, dried lavender instead. Or leave it out entirely (but not the salt). 

A word about olive oil: If the thought of removing it dashed across your mind, please reconsider. Also, use the good stuff. Break out your most expensive bottle, and you won’t be sorry. One tablespoon is all it takes to turn these crackers from great into glorious, delectable into divine.

I would highly recommend blueberry preserves as an accompaniment. Also, I made little towers of cracker, Greek yogurt and blueberry preserves for lunch one day, and the resemblance in taste to blueberry cheesecake was uncanny. Just a suggestion.

 LEMON, LAVENDER & OLIVE OIL CRACKERS 

(lightly adapted from Roost)
Note: The edges might brown faster, but you can remedy this by covering them with any extra parchment or foil around the perimeter, like you would for a pie crust.

1 1/2 cups almond flour
1/4 tsp. lavender salt (found at gourmet shops and the farmer’s market)
1 Tbsp. good quality olive oil
2 Tbsp. water

Preheat oven to 350’. Cut two large pieces of parchment paper. In a bowl, combine almond flour with lavender salt. Combine olive oil with water in a smaller bowl and slowly drizzle into flour mixture, stirring to incorporate. You may decide to add the liquid in two batches, as I did. Mix until flour is evenly moist, and mixture comes together like a dough. Form into a patty and place between the two sheets of parchment, on a cutting board or counter top. Roll out to desired thickness. Remove top sheet and place the flat dough and bottom piece of parchment onto a baking sheet. Score dough to desired cracker size. Bake for 25-30 minutes, until golden brown. Allow to cool before breaking apart and serving.

Comments

[Nadia]

I'm so making those crackers this week! They look delicious! :)