These crackers were created for my sixth chocolate dinner and grew out of my experimentation with almond flour. For weeks before the dinner, I just thought about the ingredients — how would I bind the almond flour so that it would stay in the shape of a cracker? What else did I need besides some salt and some eggs? How would I incorporate chocolate into this cracker – if it indeed formed into something that resembled a cracker? By the way, I may want to point out that I had already decided that this cracker was going to be served at the chocolate dinner alongside chocolate tapenade and honey drizzled goat cheese — it was going to happen. And, well…it did indeed happen! A single test the morning before the chocolate dinner turned into the actual crackers I was to serve as part of my Starter course. Whatever it was — luck or all the experimenting with almond flour for so many other savory and sweet treats the weeks previous — this cracker creation is one of my favorite creations to date.
When I first started making biscotti, it was during the days when I was a glutton for gluten and my only goal was to create what I thought would be the perfect biscotti. It’d
I’ve been moping around for weeks now…wishing for bread things. You know? That thing when you get to walk down the street, see a nice bakery in your path, stop in…look around at the
