Ingredients:

  • 2 cups (200g) Super-fine blanched almond flour
  • 1 large Egg, beaten
  • 0.5 tsp Fine sea salt
  • 1 tbsp Extra virgin olive oil
  • 0.5 tsp Garlic powder
  • 1 tsp Dried rosemary

Instructions:

  1. In a large mixing bowl, whisk together the almond flour, sea salt, garlic powder, and dried rosemary. Note: Ensure no large clumps of flour remain.
  2. Add the beaten egg and olive oil to the dry ingredients.
  3. Use a spatula to fold the mixture until it forms a cohesive ball. until the bowl is mostly clean. Note: If the dough is too dry, add water one teaspoon at a time until it reaches a play dough consistency.
  4. Place the dough ball between two large sheets of parchment paper.
  5. Use a rolling pin to spread the dough to a uniform 1/16th of an inch thickness. until it is nearly translucent at the edges.
  6. Remove the top layer of parchment carefully.
  7. Use a pizza cutter or sharp knife to score the dough into individual crackers. Note: You don't need to separate them; they will pull apart easily after baking.
  8. Transfer the bottom parchment with the dough onto a baking sheet.
  9. Bake at 300°F (150°C) for 15 minutes until golden and crisp.
  10. Let them cool completely on the pan before breaking them apart. Note: They continue to crisp up as the fat solidifies during cooling. > Chef's Tip: If you want a restaurant style finish, sprinkle an extra pinch of flaky sea salt over the dough after you remove the top parchment but before you bake. Lightly press the salt into the dough with your palm so it sticks.