Paleo Club Crackers

This recipe is thanks to my sister once again. She was at my house during the holidays and as we were looking at recipes she spotted a decadent recipe that used club crackers as part of the ingredients. *deep breath* That was a long sentence.... I have made crackers in the past but not club crackers so this was an opportunity to make something new. A Google search brought me to ThePaleoMom.com where I got this recipe.  

I have to tell you I didn't make that decadent dessert with the club crackers, Just made the crackers. But that's OK since there are tons of ways to enjoy crackers without creating yet another decadent dessert to post here. That dessert recipe is going in the file "research and development".  You'll be there first to know when my "research and development" has been perfected.

Club Crackers

Ingredients:

• 1 egg, whisked until a little foamy
• 2 Tbsp unsalted butter from pastured cows, melted and cooled
• 3 cups blanched almond flour
• 1 Tbsp honey
• 1½ tsp salt

Direction

1.    Preheat oven to 350F.  Line two baking sheets with parchment paper.
2.    Mix salt, honey, melted butter and foamy egg together.
3.    Work in the almond flour to form a stiff dough.
4.    Roll the dough out between two sheets of parchment paper (it’s a bit easier to deal with half of the dough at a time). Roll to about 1/8” thick.  Rolling dough out to thick will prevent the crackers to be crispy. Peel the top layer of parchment paper off and use a pizza cutter to cut the dough into 1½ to 2 inch squares. Use a fork to poke holes in the crackers.
5.    Place dough squares onto prepared baking sheets, spaced fairly close together.
6.    Bake for 7-8 minutes, until just starting to brown.  Cool on a wire rack.