Please enter the email you’re using for this account.
Parve
Easy
20 Servings
Allergens 
45 Minutes
Diets
I got this recipe from my sister-in-law Rachel. We love having something crispy/crunchy and substantial to nosh on, and this is just the thing.
4 eggs
1 and 3/4 cups Gefen Almond Flour or ground almonds
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup oil
Gefen Cinnamon and sugar, for sprinkling
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Mix eggs, almond flour, sugar, salt, and oil in a bowl with a fork until creamy. Spread batter onto an 8×10-inch Gefen Parchment Paper lined baking sheet. Sprinkle with cinnamon and sugar.
Bake for 10 minutes. Remove from oven. Cut into squares and then bake for an additional 30 minutes.
Yields around 40 crackers.
Food and prop styling by Janine Kalesis
Photography by Hudi Greenberger
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Potato Starch in the notes it says that the potato starch can be subbed for almond flour… but there is no mention of potato starch in the recipe?
Hi- it means to say that if you would like to substitute almond flour for something you can use potato starch instead. The original recipe calls for almond flour but here’s the option for potato starch.