Ingredients

• 2 cups Almond Flour (224 g)
• 1 cup finely grated Parmesan (100 g)
• 2 Egg Whites, plus more if needed (60 g)
• 1 Garlic Clove, finely minced or grated with a microplane
• 1 Tbsp finely chopped fresh Herbs (Parsley, Sage, Thyme or Rosemary)
• 1 ½ tsp Salt
• Fresh cracked Pepper to taste

Instructions

1. Toast the almond flour: spread it on a parchment-lined baking sheet in an even layer and bake in a 325°F oven, stirring every 5 minutes until lightly golden brown, 15–20 minutes. Allow to cool before making the crackers.
2. Preheat oven to 300°F.
3. In a bowl mix almond flour, grated parmesan, egg white, garlic, herbs, salt and pepper until the dough comes together, forming a ball. If the mixture seems crumbly or dry, add a small amount of additional egg white until it comes together.
4. Press dough into a rough square shape and place between two sheets of parchment paper.
5. Using a rolling pin, roll between parchment until it’s just thinner than ⅛ inch.
6. Remove the top sheet of parchment and cut crackers into square, diamond or rectangle shapes using a pizza cutter or a butter knife. For straight lines, use a ruler as a guide.
7. Once crackers are cut, you can leave them as-is on the parchment and break them apart after baking, or you can use an offset spatula to move them about ½ inch apart on the parchment.
8. Bake for 30–45 minutes, until slightly golden in color. Bake time will vary depending on the thickness, check them at the 25-minute mark and continue to check them in 5-minute intervals until the desired color is reached.
9. The crackers keep up to five days stored at room temperature.