Makes about 40 crackers
Prep time: 20 minutes
Cook time: 15 minutes
1¾ cups almond flour
1/4 tsp. sea salt
1 large egg
1 tbs. poppyseeds or sesame seeds
Preheat oven to 350 degrees F. Tear off two sheets of parchment paper, each about 16 inches long, for rolling out the crackers.
In a large bowl, whisk almond flour and the sea salt.
Stir in egg until the mixture becomes stiff, then knead with your hands until a dough forms.
Shape into a rectangle, then place in the center of a sheet of parchment. Place the second sheet of parchment on top and use a rolling pin to roll the dough to 1/8-inch thick.
Remove the top sheet and sprinkle with the poppyseeds or sesame seeds.
Place the parchment sheet back on top and pat it down to adhere the seeds to the cracker dough, then remove the top sheet and use a pizza wheel to cut crackers into 1-inch squares.
Transfer the parchment sheet with the cracker dough to the baking sheet and bake for 14 to 15 minutes, until golden brown at the edges.
Cool on a wire rack before serving, and store in an airtight container for up to a week.