Ingredients

-1 3/4 cups (168 g) blanched almond flour

-1/2 tsp celtic sea salt

-2 T fresh rosemary, finely chopped

-1 T olive oil

-1 egg

Preparation

  1. In large bowl, combine flour, salt, and rosemary.
  2. In medium bowl, whisk oil and egg.
  3. Stir wet ingredients into flour mixture until thoroughly combined.
  4. Roll into ball. Press/roll between 2 parchment papers to 1/8" thick.
  5. Peel off top piece of parchment paper.
  6. Transfer bottom parchment with dough to baking sheet.
  7. Cut dough into cracker-sized pieces.
  8. Bake at 350 degrees for 12 -15 minutes, until lightly golden.