Better Butter cracker Treats

Better Butter cracker Treats

Ingredients:
8 Tablesps butter (1 stick), soft
4 egg yolks
1/3 cup unbleached all-purpose wheat (white) flour
1/3 cup vital wheat gluten flour
salt to taste
freshly ground black pepper to taste
1 Teasp baking powder
1 cup whole almond meal
Once prepared, the dough will need to be refrigerated, so preheat oven to 300ºF
or 325ºF shortly before taking dough from fridge. Use two large, nonstick, heavy-gauge
metal cookie sheets.
Combine butter and two egg yolks in the bowl of an electric mixer and beat with a
flat beater until thick and creamy. Add the remaining yolks and beat some more. Add
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all the other ingredients, stirring in at low speed or by hand. Refrigerate dough for about
30 minutes or longer, until the dough firms up and can be handled without sticking.
Form balls the size of grapes and put them on a cookie sheet. Allow room for
some expansion. Flatten each cracker slightly with your fingertips.
Bake the crackers for 9 to 11 minutes, one cookie sheet at a time. The crackers
should be barely golden with a slightly darker edge (avoid having the edges turn too
dark). These crackers are great keepers (even at room temperature). They freeze well,
too.
Sandwich Bread
Note: Since this didn't rise much, I cut it in half crosswise, then cut each half into 4
slices so they were the size of regular bread. This is better toasted. Makes 8 slices @ 2.
NET carbs