Graham Crackers, Vanilla Madagascar Bourbon 20 fold, Graham Cracker Crumbs,

The cinnamon flavor makes this recipe a great late night snack pair with a warm cup of milk!



    Amoretti ingredients make your creations delightfully tasteful!

    • 2 sticks + 5 tablespoons butter, softened
    • ½ cup + 2 tablespoons brown sugar
    • ¼ cup sugar
    • 1 tablespoon + 1 teaspoon honey
    • 1 cup all purpose flour
    • ¾ cup cake flour
    • ½ cup whole wheat flour
    • 2 cups Amoretti® Graham Cracker Crumbs
    • ⅛ teaspoon salt
    • ¾ teaspoon baking soda
    • 1½ teaspoons cinnamon
    • ½ teaspoon Amoretti® Vanilla Madagascar Bourbon 20 fold
    • 1 tablespoon Half and Half
    • 2-3 tablespoons cinnamon sugar (3 tablespoons sugar + 1½ teaspoons cinnamon)


    1. Cream butter and sugar.
    2. Sift dry ingredients, except graham cracker crumbs.
    3. Add to butter mixture.
    4. Add vanilla and half and half.
    5. Wrap dough in plastic and chill for at least one hour.
    6. Once removed from refrigerator, let sit at room temp for about 15 minutes.
    7. Roll out dough between two pieces of parchment paper or two silpats to about 1/8” thickness.
    8. This will keep the dough together, as it breaks up easily. If using parchment paper, continue to lift and replace the paper as you roll, to smooth out wrinkles and folds in the paper.
    9. With a scraper or ruler, push edges in to keep dough in a rectangle, the same shape as the sheet pan you are using, or use rulers for guides.
    10. Once it is the right size, lift off the top piece of parchment or silpat and lift the dough by lifting the bottom parchment or silpat and placing it on the sheet pan. The dough is very delicate and will break if you try to remove it from the paper or silpat.
    11. Using a fork, make indentations every inch or so down the length of the dough. No need to be too precise, just make the design as you like.
    12. Chill the formed and docked dough, for about 20 minutes.
    13. Sprinkle lightly with cinnamon sugar mixture (combine the two ingredients to a light cinnamon color).
    14. Bake in 300°F oven for 25-30 minutes, turning half way through baking.
    15. When it is removed from the oven, and resting on a cooling rack or trivet, carefully cut the rectangle or square shapes as desired. Trim edges that may be darker than the center. Do not remove any shapes yet.
    16. Let dough rest and it will crisp up as it cools.
    17. Graham crackers should be ready in about 20 minutes.
    18. They can be wrapped in an airtight container to keep for 3-5 days.