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.