rosemary crackers
ingredients
- •1 cup almond flour
- •1 tablespoon tapioca starch or arrowroot (optional, for added crispness)
- •¼–½ teaspoon salt
- •1–2 teaspoons finely chopped rosemary
- •½ teaspoon thyme (optional)
- •1–2 tablespoons grated parmesan (optional, for extra flavor and crispness)
- •1 egg white
- •1 tablespoon olive oil
instructions
set your oven to 325°f (165°c). in a bowl, mix together the almond flour, tapioca starch (if using), salt, rosemary, thyme, and parmesan. mix until a dough forms. knead the mixture gently until it forms a cohesive ball. if it's too sticky, incorporate an additional tablespoon or two of almond flour. place the dough between two sheets of parchment paper. roll it out to a 1–2 mm thickness for maximum crispness. cut the rolled dough into square or diamond shapes using a knife or pastry cutter. transfer the parchment paper with scored dough onto a baking sheet. bake in the preheated oven for 12–18 minutes, or until the edges are golden. remove from the oven and let the crackers cool completely on the baking sheet. they will become crisper as they cool.