Pine Nut Crackers
Makes 20 2-inch crackers
1 cup GF all purpose white gold flour, plus more for dusting
½ cup chickpea flour
1 tablespoon sugar
1 teaspoon salt
½ teaspoon baking powder
1 teaspoon dried rosemary or basil
4 tablespoons pine nuts
½ cup cold unsalted butter, cut into cubes
¼ cup cold water
- In a food processor, combine the flours, sugar, salt, and baking powder. Mix in the rosemary.
- Cut in the butter until it is evenly covered with the flour mixture. Pour in the water and mix just until combined.
- Divide the dough in half and shape each half into a flattened disk. Wrap each disk in plastic wrap and refrigerate for about 30 minutes.
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Lightly dust your work surface with flour. Roll out the dough until it is 1-inch thick and then cut into 2-inch diamonds. Arrange the diamonds on the baking sheets, leaving about 1 inch between each diamond. Place a few pine nuts on each piece and bake for 10 to 15 minutes, until golden. Cool completely before serving.