Low Carb Rosemary Parmesan Crackers Food

LOW-CARB ROSEMARY PARMESAN CRACKERS

Steps:

• Preheat oven to 375º Fahrenheit. Have two sheets of parchment, a rolling pin, and two baking sheets available.
• Add mozzarella cheese, parmesan cheese, almond flour, sea salt and rosemary to a heavy, large saucepan.
• Place saucepan over low heat and heat, stirring frequently, until the cheeses melt and the mixture forms into a dough. Remove from heat. Turn dough out onto one of the sheets of parchment. Pat into a rectangle.
• Cover dough with the second piece of parchment. Roll dough into a square about 12 inches by 12 inches. Slide the dough (and parchment) onto a cutting board.
• Remove the top piece of parchment. (Place this parchment on one of the cookie sheets for later) Using a rotary cutter, a pizza cutter, or a serrated knife, cut dough into about 1 1/2 inch squares.
• Place the parchment containing the crackers onto the second cookie sheet. Transfer about half of the crackers to the other sheet and spread them so that they do not touch.
• Sprinkle lightly with flaked salt, if desired. Using a fork, make holes in each cracker.
• Bake for 9-11 minutes or until edges are golden brown and tops are starting to brown. Remove from oven and transfer the crackers to a cooling rack. Allow to cool completely.
• For extra crispy crackers, after the crackers have cooled, place the cooling rack containing the crackers on one of the cookie sheets. Place in a 175º Fahrenheit oven (Be sure it isn't still hot from baking the crackers) for 15-20 minutes. Turn off the oven and allow the crackers to cool in the oven. This process removes extra moisture and adds crunch.
• These crackers are best the same day they are made. If you store them in an airtight container, they may soften a bit. You can make them more crispy again by using the same instructions for extra crispy crackers above.

ROSEMARY-PARMESAN CRACKERS

Steps:

• In a food processor, combine dry ingredients. Add the butter and pulse 10 times until it looks like coarse meal. Add cheese and pulse a couple times. Turn on the motor and add the cream in a slow steady stream. The dough will form into a ball. Take the dough out and roll it into a log a couple of inches in diameter. Wrap it in plastic and refrigerate for at least 3 hours and up to 2 days.
• Heat oven to 325°F; slice dough into 1/8" slices; bake on cookie sheet, covered in parchment paper, for about 20 to 25 minutes or until golden brown. Cool and eat.
• Variation: Cheddar-Cayenne; increase flour to 1 cup; substitute cheddar for Parmigiano-Reggiano and 1/4 tsp cayenne for rosemary.
• Black Pepper-Lemon: increase flour to 1 cup; substitute 1 1/4 tsp cracked pepper for ground pepper and add zest of 2 lemons; substitute asiago cheese for P-R cheese and reduce cream to 3 TBS.