Mediterranean Almond Wafers

Ingredients

Serves: 16

• 4 oz blanched almond flour
• 3 oz small chopped natural almonds
• 3 oz sliced natural almonds
• 0.10 oz sea salt
• 0.15 oz baking powder
• 0.20 oz nutritional yeast
• 0.08 oz Aleppo chile powder
• 2 oz crushed corn nuts
• 2.50 fl oz warm, filtered water
• 1 fl oz extra virgin olive oil

Preparation

1. In a mixer fitted with a paddle attachment, lightly mix almond flour, sea salt, baking powder, nutritional yeast, and Aleppo chile until evenly blended.
2. Add chopped almonds, sliced almonds, and corn nuts. Slowly blend to lightly mix without breaking the sliced almonds too much.
3. Add water and olive oil and gently mix until a soft, slightly wet, pliable dough forms.
4. Remove dough and place between two sheets of parchment paper. Roll flat to approx. ¼" (2/8") thickness.
5. Remove the top parchment, cut into 3" diameter circles, and place wafers on a parchment-lined baking sheet without touching.
6. Gather leftover dough scraps, reshape into a ball, roll again, and repeat cutting until all dough is used.
7. Bake in a 325°F convection oven for approx. 12 minutes until light golden with visible chopped almonds, corn nuts, and Aleppo chile flecks.
8. Cool completely on the same baking sheet at room temperature.
9. Store in an airtight container at room temperature.