- 1 3/4 cups almond flour
- 1/2 teaspoon sea salt
- 3/4 teaspoon black pepper
- 1 to 2 tablespoons chopped fresh rosemary (optional)
- 1 tablespoon olive oil
- 1 egg
Preheat oven to 350° F.
In a large bowl, combine almond flour, salt, pepper and rosemary. In a separate bowl, whisk together olive oil and egg. Stir wet ingredients into dry ingredients until thoroughly combined.
Roll dough into a ball and press between 2 sheets of parchment paper to 1/2-inch thickness, then remove the top piece of parchment paper. Transfer the bottom piece with rolled-out dough onto a baking sheet. Cut dough into 2-inch squares with a knife or pizza cutter.
Bake for 12 to 15 minutes, until lightly golden. Let crackers cool on the baking sheet for 30 minutes before serving.
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