Savory Cheese Crackers with Castello® Moments Hirten
Prep time: 
Cook time: 
Total time: 
Yield: About 3 dozen crackers, or 6 to 8 servings
  • ½ cup (2 oz/55 g) almond meal
  • 4 oz (115 g) Castello® Moments Hirten cheese, finely grated (I use a microplane)
  • 1 tablespoon tapioca flour/starch
  • ¼ teaspoon baking powder
  • ⅛ teaspoon sea salt
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon smoked paprika
  • ⅛ teaspoon granulated garlic
  • ½ teaspoon soy sauce
  • ½ teaspoon honey
  • 1 teaspoon lemon juice
  • 1-2 teaspoons water
  1. Preheat oven to 350F.
  2. Pulse together the almond meal, cheese, tapioca flour, baking powder, sea salt, black pepper, smoked paprika, and granulated garlic a couple times in a food processor.
  3. Drizzle in the soy sauce, honey, and lemon juice while pulsing, then drizzle in enough water so the mixture forms wet crumbs that come together as a ball of dough when squeezed.
  4. Turn the crumbly dough out onto a piece of parchment paper and knead it a couple times until it comes together. Shape it into a ball, and then slightly flatten the ball to a disk shape.
  5. Place the disk onto the parchment paper and place another piece of parchment paper on top. Roll out the dough until it forms a very thin 12-inch circle; remove the top piece of parchment paper.
  6. Use a pizza cutter to score crackers into any shape and size you like. (I got about 3 dozen crackers.) While still on the parchment paper, transfer the whole piece of scored dough onto a baking sheet and bake until golden brown, about 20 to 22 minutes.
  7. Cool about 10 minutes, then break the crackers apart along the scored lines.
  8. Store in an airtight container at room temperature for up to 3 weeks.
Recipe by An Edible Mosaic™ at