Almond and flax crackers with a smoked almond spread

This Dec. 12, 2017 photo provided by The Culinary Institute of America shows almond and flax crackers with a smoked almond spread in Hyde Park, N.Y. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP)

Servings: 12

Start to finish: Active time: 25 minutes. Cooking time as much as 15 hours.

1 cup almonds

1 cup smoked almonds

1/2 cup golden flax seeds

2 tablespoons coriander seeds

2 tablespoons tamari or soy sauce

1 tablespoon agave nectar

1 1/4 cup water, or as needed, divided use

Kosher salt, as needed

Micro herbs and edible flowers, as needed for garnish

In two covered containers, cover the almonds with water and soak overnight. Drain and reserve separately.

Preheat the oven to 170 F (see note). In a blender or food processor, combine about half of the flax seeds and the coriander, and pulse to grind finely. Add the drained plain almonds, remaining flax seeds, tamari, agave nectar, and 1 cup of the water, and blend until a smooth paste forms.

Line a baking sheet with a silicone baking mat. Spread the almond mixture into an even layer, all the way to the edge of the pan. Use the back of a knife to score the paste into your desired shape.

Place in the oven to dehydrate until dry and crisp, about 7 hours. (Time will depend on the size of your pan. An 18-by-13-inch pan will take about 7 hours.)

Meanwhile, in a clean blender combine the smoked almonds with the remaining 1/4 cup water, and blend until smooth. Season with salt, to taste.

Spread or pipe the almond spread on each cracker and top with micro herbs and edible flowers before serving.

Chef’s Note: If your oven won’t go to 170 F, set it to the lowest possible temperature, and check the crackers frequently, since they will cook faster.

Nutrition information per serving: 167 calories; 126 calories from fat; 14 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 249 mg sodium; 8 g carbohydrate; 4 g fiber; 2 g sugar; 6 g protein.

This article was provided to The Associated Press by The Culinary Institute of America in Hyde Park, New York.