Servings: about 2 to 3 dozen 1-inch crackers
2 c. almond flour
1 Tbsp. plus 1 tsp. olive oil
1 large egg
1 to 2 Tbsp. minced dried herbs (thyme, dill, oregano, rosemary, basil - you pick!)
1/4 tsp. salt
Preheat oven to 350 degrees.
Combine all the ingredients in a mixing bowl until a dough forms.
Roll out the dough between 2 pieces of parchment paper until it's 1/8 to 1/4 inch thick. Remove the top piece of parchment and, using a knife or pizza wheel, cut the dough into 1-inch squares. Don't worry about separating the squares - you will break them apart after cooking.
Transfer the parchment paper with dough squares to a sheet pan, and bake for 10 to 15 minutes, or until the crackers are golden brown - watch them so they don't burn. Allow them to cool before breaking into individual crackers.
Store in an airtight container for 4 to 5 days.
Notes: We haven't tried this yet.