Rosemary Sea Salt Crackers
30 minutes · Makes about 40 crackers
- 1 1/2 cups almond flour
- 1/4 cup tapioca starch
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp sea salt
- 1 egg white
- 2 tbsp olive oil, plus more for brushing
- 1 tsp flaky salt for topping
- 01 Preheat oven to 350°F (175°C).
- 02 Combine almond flour, tapioca starch, rosemary, and salt in a bowl.
- 03 Stir in the egg white and olive oil to form a dough. Press together until smooth — it will feel firmer than a wheat dough and should not be kneaded.
- 04 Roll out as thin as you can between two sheets of parchment. Thin is the whole game; thick spots stay soft.
- 05 Peel off the top parchment. Brush with olive oil, sprinkle with flaky salt, and score into squares.
- 06 Bake 15–18 minutes until deep golden at the edges. Cool completely on the sheet — they crisp as they cool — then break apart at the score lines.
Almond flour browns much faster than wheat, which is why the oven runs cooler here than a standard cracker recipe. Pull them when the edges are dark gold and the centres still look pale; they will catch up.