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Rosemary Almond Crackers
Simple, nutty solutions

Makes 24 crackers 1-3/4 cups blanched almond flour 1/2 teaspoon sea salt 2 tablespoons finely chopped fresh rosemary 1 tablespoon extra virgin olive oil 1 egg

In large bowl, combine almond flour, salt and rosemary. In medium bowl, whisk together olive oil and egg. Stir wet ingredients into almond flour mixture until thoroughly combined. Roll dough into a ball and press between 2 sheets of parchment paper to 1/8-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 degrees for 12-15 minutes, until lightly golden. Let crackers cool on baking sheet for 30 minutes, then serve.