Sourdough Discard Almond Cacao Crisps
These crunchy, slightly sweet crisps are made with sourdough discard, almond, and rich cacao for a unique, flavorful treat. With a satisfying crisp texture and a perfect balance of tangy and chocolatey goodness, they’re a delicious snack or a fun addition to a dessert platter!
Equipment
- kitchen scale
- silicone baking mat
- baking sheet
- rolling pin
Ingredients
- 100 g sourdough discard
- 20 g sugar
- 30 g all purpose flour
- 20 g oil
- 20 g raw almonds chopped
- 2 tsp cacao powder
- 1/4 tsp salt
- 1/4 tsp baking powder
Instructions
- Preheat oven to 350F.
- Combine sourdough discard, oil, salt and sugar. Mix in chopped up almonds, cacao powder, and flour until a sticky dough forms.
- Transfer the dough onto a baking mat and shape it into a rough square. Roll the dough out into a thin sheet and cut into squares.
- Transfer the baking mat onto a baking sheet and bake for about 20-25 minutes or until the edges of the cracker starts to brown. Check on the crackers halfway to break apart the crackers and remove any pieces that cook faster to avoid burning.
- Allow the crackers to cool completely. Store the crackers in an airtight container for up to a week.