Rosemary Almond Flour Crackers

I wanted to try to make a lower carb cracker for Bunny. I found a recipe for Almond Flour Crackers that looked pretty good, and so I tried them.

Ingredients:

• 1 large egg
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 5 ounces finely ground almond flour
• 1 ounce grated romano cheese
• 1/2 tablespoon of diced rosemary
• 1/4 teaspoon mustard powder
• pinch of cayenne pepper

Instructions:

1. Preheat the oven to 350°F.
2. Whisk together the egg, salt, pepper, and any additional spices or add-ins
3. Add the almond flour and romano cheese, stirring and kneading to make a cohesive dough.
4. Place the dough onto a sheet of parchment, or a piece of plastic wrap. 
5. Pat it out with your hands, and top with an additional piece of parchment or plastic wrap. 
6. Roll the dough out to about 1/8" thickness; it should be about 10" x 12", or larger.
   (The picture shows when I pressed small balls flat with a tortilla press, and pre-cooked them. They were probably more like 1/16" inch thick. Next time I just rolled out the dough.)
7. Remove the top paper/plastic, and use a pizza wheel or knife to cut 1" to 2"  squares.
8. Move the cut crackers, along with their parchment, to the baking sheet.
9. Bake the crackers for 14 to 16 minutes, until they're light golden brown. 
10. Since the edge crackers  will brown more quickly, plan to transfer them to a cooling rack and return the pan to the oven to finish baking the other crackers.
11. Cool the crackers completely before transferring them to an airtight bag for room-temperature storage

Carole's Notes:

We liked these - they were savory and tasty. I have made them again, but no longer use the tortilla press.

Lightly adapted from https://www.kingarthurflour.com/recipes/gluten-free-almond-flour-crackers-recipe