Scallion almond crackers were one of the common snacks that my mom bought for us growing up. We would munch on them while doing homework or dip into soup for dinner. It’s such a nostalgic taste for me that I wanted to see if I could recapture that flavor now that I’m older. This isn’t quite the same as the ones from my memory, but they’re still very tasty.
I might post an updated recipe in the future if I ever manage to replicate the taste of nostalgia. In the meantime, I wanted to share this recipe with everyone. Who knows, maybe one day this variant will become the nostalgic taste for a different little girl to chase in the future.
Why this recipe?
This take on the scallion crackers uses a blend of almond flour and all-purpose flour. The reduced all-purpose flour reduces the chance of over-kneading the dough and ending up with bready crackers, making this recipe perfect for beginners. The almond flour adds a nice of nuttiness to the cracker while, most importantly, also lowering the carb count of these scallion crackers!
And, naturally, this recipe contains heaps of green onions so there’s plenty of scallion taste and splashes of color all over the crackers!
Ingredients and Equipment
The main ingredients of this scallion almond cracker are:
- Green onions, finely chopped
- Almond flour
- All-purpose flour
- Baking soda
Don’t forget to add the baking soda! The almond crackers won’t actually rise very much, but the baking soda helps give the crackers a crunchy, rather than bready, texture.
Finally, you’ll also need a little bit of salt for seasoning and water to bind the dough together. I like to sprinkle in some flaxseed meal for some extra nutrients and color, but it’s totally optional.
Finally, you’ll need a large mixing bowl, two pieces of parchment paper, and a rolling pin and knife to shape the dough.
how to make scallion almond crackers
First, preheat the oven to 350 degrees. The preparation for the dough will be quick, so we’ll want the oven to be ready as soon as possible.
Dough Preparation
Measure out all of the ingredients, excluding the water, into a large bowl and stir together. After the dry ingredients are well blended, add in the water and the mix until a rough dough is formed. There isn’t a lot of all-purpose flour in the dough so there shouldn’t be a high risk of too much gluten forming from over-kneading. You can tell that the dough is ready when all of the components stick together in solid dough.
Shaping and baking
Lay out one of the pieces of parchment paper and place the dough on top of it. Take the other parchment paper and layer it on top; then press down. Use a rolling pin to roll the dough into a flat, rectangular shape, about ¼” thick. Don’t worry about making the shape too perfect! The majority of the crackers will be shaped by cutting squares from the dough, and being at the sides, the edges usually become so deliciously toasty so they can be forgiven for a little unevenness. 😀
Carefully remove the top parchment paper. Go slowly to make sure that it peels cleanly off the dough. Sometimes, I find it helpful to use a knife to help peel it off. Once you’ve successfully removed the parchement paper, discard it and use a knife to cut horizontal and vertical lines across the dough, about 1” apart. When you’re done, the end result will be a dough board with 1” squares.
Pull the bottom parchment paper, with the cut dough on top, onto a baking sheet. Transfer the baking sheet into oven and bake for 25-30 minutes, until the tops of the crackers are golden brown. If the edges are ready first, remove those pieces to a rack to cool first. Continue to bake the remaining squares until they are golden brown as well.
These crackers smell amazing coming out of the oven so I always snack on a couple as soon as they come out. ^^” For the rest of them, cool on a rack or plate, then transfer to an airtight container for storage.
final thoughts on scallion almond crackers
These scallion almond crackers will keep for five days and make a perfect snack on the go. If they start to lose their crispiness, you can pop them back in the oven for a couple minutes and they’ll be as good as freshly baked.
We hope you enjoy this healthy scallion almond cracker recipe as much as our charitable bellies do!
Scallion Almond Crackers (油蔥杏仁餅乾)
Equipment
- 1 cutting board
- 1 Rolling Pin
- 2 parchment paper
- 1 large mixing bowl
- 1 spatula or mixing spoon
Ingredients
- ½ c green onion
- ⅔ c almond flour
- ⅓ c all-purpose flour
- ½ t baking soda
- ¼ t salt
- 3 T water
- 2 t [optional] flaxseed meal
Instructions
- Preheat the oven to 350 degrees. Measure out all the ingredients, except for the water, into the large mixing bowl. Mix together to blend all the ingredients evenly.
- Add the water to the bowl, then mix with a spatula until a dough is formed.
- Place the dough between two pieces of parchment paper and roll out into a rectangular shape. Remove the top piece of parchment paper, then cut horizontal and vertical lines across the dough about 1” apart, forming 1” squares.
- Transfer the bottom piece of parchment paper, with the dough still on top, onto a baking sheet. Move the baking sheet into the oven and bake for 25-30 minutes. Remove from heat and cool on a rack, then store in an airtight container. Enjoy within 5 days!
