Ingredients:

  • 2 cups super-fine blanched almond flour
  • 0.5 tsp fine grain sea salt
  • 1 large egg
  • 0.5 tsp garlic powder
  • 1 tsp dried rosemary, finely crushed
  • 0.25 tsp freshly cracked black pepper
  • 1.5 tsp water

Instructions:

  1. Heat the oven. Set your rack to the middle position and preheat to 350°F (180°C).
  2. In a large bowl, whisk 2 cups almond flour, 0.5 tsp salt, 0.5 tsp garlic powder, 1 tsp crushed rosemary, and 0.25 tsp pepper.
  3. Incorporate 1 large egg and 1.5 tsp water into the center of the flour.
  4. Mix with a sturdy spatula until a thick dough forms, then use your hands to knead it 3-4 times until it holds together firmly.
  5. Place the ball between two large sheets of parchment paper.
  6. Use a rolling pin to flatten the dough to about 1/16th of an inch. Roll until the dough is almost translucent at the edges.
  7. Remove the top parchment and use a pizza cutter to make 1 inch squares. Don't separate them; they'll shrink slightly as they bake.
  8. Slide the bottom parchment onto your baking sheet and bake for 12 minutes until the edges are golden brown.
  9. Let them sit on the hot tray for 5 minutes until they feel hard to the touch.
  10. Break them along the scored lines and let them cool completely on a wire rack.