Rosemary Crackers

Rosemary Crackers

Our daughter Barbara recently attended a cooking class with a lady who serves as a personal chef to several clients. She emailed me the recipe from the class for Cheddar Cheese Crackers. These are becomimg popular as appetizers and the recipe is gluten free. Since I have a bush of culinary rosemary, finding this recipe seemed like a good use for the herb and something that would be tasty with a glass of wine in the evening.

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1 ¾ cups blanched almond flour

½ teaspoon celtic sea salt

2 tablespoons fresh rosemary, finely chopped

1 tablespoon olive oil

1 egg

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Directions:

In a large bowl, combine almond flour, salt and rosemary .

In a medium bowl, whisk together olive oil and egg.

Stir wet ingredients into almond flour mixture until thoroughly combined.

Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ 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° for 12-15 minutes, until lightly golden. Let crackers cool on baking sheet for 30 minutes, then serve . Yield 24 crackers