These addictively crisp and tasty crackers are so easy to make, thanks to our premium Almond Flour. The goodness of almonds, finely ground to an ideal texture, lends a rich, nutty taste and incredible crunch to these versatile snacks. Keep them on hand for charcuterie boards, school lunches and more!
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.
Preheat oven to 300°F.
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.
Press dough into a rough square shape and place between two sheets of parchment paper.
Using a rolling pin, roll between parchment until it’s just thinner than ⅛ inch.
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.
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.
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.
The crackers keep up to five days stored at room temperature.
