Ingredients:

  • 2 cups Fine-Blanched Almond Flour (approx. 224g)
  • 0.5 tsp Sea Salt
  • 1 large Egg
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Dried Rosemary

Instructions:

  1. In a large bowl, whisk the egg and olive oil until emulsified. Gradually fold in the fine-blanched almond flour, sea salt, and dried rosemary. Use a spatula to press the mixture against the sides of the bowl until a cohesive, slightly tacky dough ball forms.
  2. Place the dough ball between two large sheets of parchment paper. Using a rolling pin, start from the center and roll outward until the dough is approximately 1/8th of an inch thick for maximum crispness.
  3. Remove the top layer of parchment. Use a pizza cutter to score the dough into 1-inch squares. Sprinkle with an additional pinch of flaky sea salt and lightly press it into the surface.
  4. Slide the parchment paper onto a large baking sheet. Bake at 350°F (175°C) for 12–15 minutes, watching closely until the edges are golden brown and firm.