200g / 2 cupsalmond flour(superfine!!!) if using ground almonds or coarse almond flour see recipe change below
2medium eggs1 egg only if using ground almonds
optional: 40g / 1/2 lightly packed cup grated parmesan
Preheat the oven to 180 Celsius / 350 Fahrenheit.
Pulse the almond flour and 2 eggs / ground almonds and 1 egg plus pepper and salt in your food processor until a dough forms. You could also use a stick blender to do this.
Roll out the dough THINLY between 2 pieces of parchment/baking paper. I found that the almond flour dough was quite firm, so if you decide to make the almond flour version, use some elbow grease to flatten it.
Remove the top paper.
Use a small glass or cookie cutter to cut the dough into shapes. I used a ca 5 cm diameter glass to make 40 round crackers (they weighed around 6 grams each). Place them on a baking sheet lined with baking paper. A quicker way is to pre-cut the dough into squares or diamonds with a knife or pizza cutter. In this case, you leave the dough on the same baking paper you have rolled it out on.
If using parmesan, grate 1/2 lightly packed cup or 40g and sprinkle over the crackers.
If making without parmesan, sprinkle over some extra sea salt and cracked black pepper.
Bake at 180 Celsius/350 Fahrenheit for 12 minutes or until lightly browned.
Remove from the oven and leave to cool down.
If you have opted for pre-cutting the dough, you can now easily break the crackers into single pieces.
The crackers can be kept in an airtight jar for up to a week.