These ultra-thin crispbreads are the kind of homemade snack that feels both simple and special. They bake up light, golden, and audibly crunchy, with a nutty almond base and the toasty bite of sesame seeds in every piece. If you’ve ever bought crispbread crackers and wished they were thinner, fresher, and more flavorful, this recipe delivers exactly that. Almond flour creates a delicate, naturally rich dough, while a little olive oil helps the crispbreads brown evenly and develop that satisfying snap. A small amount of garlic powder brings a gentle savory note without overpowering the almond-sesame flavor.
One helpful note from making these: sometimes photos can be misleading about how “topped” the crackers look. If you want the sesame and almond look to really stand out on the surface, pressing sliced almonds and sesame seeds onto the rolled-out dough before baking gives a more textured, bakery-style finish. The key is still rolling the dough very thinly—thin dough equals maximum crispness. Because they’re so thin, they can go from perfectly golden to overdone quickly, so keeping an eye on them near the end of baking makes all the difference.
Makes about 20 crispbreads.
Ingredients:
- 1 cup almond flour (110 grams)
- ¼ cup sesame seeds (30 grams)
- ½ teaspoon salt (2 grams)
- ¼ teaspoon garlic powder (1 gram)
- 1 tablespoon olive oil (15 ml)
- ¼ cup water (60 ml)
Instructions:
- Preheat your oven to 160°C. Prepare a baking sheet by lining it with parchment paper, making sure the paper lies flat so the crispbreads bake evenly and don’t wrinkle while you transfer the dough later.
- In a medium bowl, add the almond flour, sesame seeds, salt, and garlic powder. Use a spoon or spatula to stir thoroughly, breaking up any almond flour clumps so the dry mixture looks evenly combined. This step helps distribute the seasoning and sesame seeds so every crispbread has consistent flavor and texture.
- Pour in the olive oil and then add the water. Stir well, scraping along the sides and bottom of the bowl as you mix. At first, the mixture may look a little uneven, but keep mixing until it comes together into a cohesive dough. You’re aiming for a dough that holds together without dry patches, with sesame seeds evenly scattered throughout.
- Place a sheet of parchment paper on your work surface and set the dough in the center. Cover it with a second sheet of parchment paper to prevent sticking and to make rolling easier. Using a rolling pin, roll the dough out very thinly. Work from the center outward, applying even pressure so the thickness stays consistent. The thinner you roll, the crispier the final texture will be, so take your time and roll until it’s uniformly thin across the entire sheet.
- Carefully peel back the top layer of parchment paper. If any dough lifts with it, lay the paper back down and roll lightly again to smooth it out. Once the top parchment is removed cleanly, use a pizza cutter or a knife to cut the dough into your desired crispbread shapes. Cut straight lines for squares or rectangles, or vary the sizes if you prefer a more rustic look. Try to keep the pieces similar in size so they bake at the same rate.
- Keep the cut dough on the bottom parchment paper and gently transfer the parchment—along with the cut crispbreads—onto the prepared baking sheet. If any edges separate slightly during transfer, you can nudge them back into place, but avoid handling the dough too much since thin pieces can tear.
- Bake for 15–20 minutes, until the crispbreads are golden brown and crisp. Start checking closer to 15 minutes, especially if the dough is rolled very thin. Watch carefully because these can burn easily, particularly around the edges. You want a deep golden color rather than pale, as that’s where the best crunch develops.
- Remove the baking sheet from the oven and let the crispbreads cool completely on the tray before serving. This cooling time is essential: as they cool, they continue to firm up and become fully crisp. If you try to lift them while still warm, they may feel slightly soft or fragile, but once cool they will snap cleanly and hold their crunch.
A James Martin recipe.