So this delicious recipe was almost my undoing. Not in the sense that it was something I overly struggled with in creating, but because the repetitive nature of testing with tiny little squares almost made me permanently cross eyed!
Luckily I recovered.
These gorgeous little golden nuggets are perfect to scatter on soup, ideal as we transition into the cooler climes of Autumn 🙂 They are made with just a handful of ingredients, and baked to a perfect crisp, but still deeply delicious and pretty much heaven itself.
Actually in all honestly you don’t really need the soup, they make a sensational snack all by themselves!
Serves 6-10 (depending on how liberal a sprinkler you are!)
- 2 cups ground almonds
- 1 heaped tablespoon fresh thyme leaves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Himalayan pink salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup water
- Preheat the oven to 180ºC.
- Add the ground almonds, thyme and seasoning to a large bowl, mixing to combine.
- Drizzle in the olive oil and use a knife to cut through combining the mixture, this will help to more evenly distribute the oil amongst the almonds. Slowly add the water using your hands to bring everything together into a dough, you want it to hold but don’t want it to be too sticky.
- Take a large piece of baking parchment and transfer your ball of dough to the centre, lay another piece of parchment over the top so the dough is sandwiched between and use a rolling pin to roll out into a large even disc about 1/2cm thick.
- Remove the top layer of parchment and use a sharp knife or pizza wheel to cut 1/2cm thick lines, rotate the parchment 180º and then go the other way creating a small grid.
- Slide the parchment onto a flat baking tray and place into the oven for 6 minutes, take out and leave to cool for a couple of minutes until you can handle it, gently breaking the squares apart with your fingers. Scatter over the tray, spreading them out so they can crisp up. You can always transfer half onto another tray with the other piece of parchment. Put back into the oven for another 4-5 minutes until crisp and golden.
- Leave to cool and then sprinkle with abandon on anything/everything, or do as I do and just eat them warm off the tray 😉