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Elana's Pantry
- In a large bowl, combine almond flour, salt and rosemary
- In a medium bowl, whisk together olive oil and egg
- Stir wet ingredients into almond flour mixture until thoroughly combined
- Roll the dough into a ball and press between 2 sheets of parchment paper
to ⅛ inch thickness
- Remove top piece of parchment paper
- Transfer the bottom piece with rolled out dough onto baking sheet
- Cut dough into 2-inch squares with a knife or pizza cutter
- Bake at 350° for 12-15 minutes, until lightly golden
- Let crackers cool on baking sheet for 30 minutes, then serve
Yield 24 cracker cookies
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