1 Servings 15 min Cook
8 Cup Almond Flour
2 Tbsp Water
1 Tbsp Olive Oil
2 Tbsp Egg White
3/4 Tsp Salt
Preheat oven to 350 degrees F.
Put the almond meal in a medium-sized bowl and make a well in the center.
In a small bowl whisk together the water, olive oil, egg white, and sea salt.
Add the wet ingredients to the almond meal and stir to thoroughly combine
Between two sheets of parchment paper or two Silpats, roll the dough out into a large rectangle an 1/8-inch thick or a little thinner.
Sprinkle with a salt.
Gently roll the dough once more to press the salt into the dough.
Using a pastry cutter or knife cut the dough into any shapes you like.
Take care if you are cutting them directly on a Silpat.
Transfer the crackers to a large baking sheet.
Bake for 15-17 minutes or until lightly toasted looking on top.
Don’t fret if they are slightly soft when you remove them from the oven; they will crisp as they cool.
Allow crackers to cool on the sheet for five minutes then remove to a wire rack.
Store leftovers in an airtight container.