YIELD: about 50 crackers | PREP TIME: 10 minutes | COOK TIME: about 15 minutes
• 1 large egg
• 1 tablespoon extra-virgin olive oil
• ¾ cup blanched almond flour
• ½ cup arrowroot starch
• 1 tablespoon minced fresh chives
• ¾ teaspoon garlic powder
• ½ teaspoon salt
1. Preheat the oven to 350°F.
2. In a large mixing bowl, beat the egg with the olive oil.
3. Stir in the remaining ingredients and mix until the dough comes together. Knead it once or twice to make sure that the ingredients are well incorporated.
4. Roll out the dough between two sheets of parchment paper to a thickness of about ⅛ inch. Try to get it as close to a rectangle as possible. Discard the top sheet of parchment.
5. Use a sharp knife to cut the dough into 1-inch squares. (Make sure to cut all the way through, but do not pull them apart yet.)
6. Slide the bottom sheet of parchment onto a baking sheet and bake for 8 to 10 minutes, until the crackers begin to brown.
7. Turn the heat down to 325°F and bake for an additional 6 to 8 minutes, until the crackers are crisp and light golden brown.
8. Remove from the oven and allow to cool on the baking sheet before breaking the crackers apart. Store in an airtight container for up to 1 week.
