This crispy, gluten-free alternative to crisp crackers goes well with a cheese ball, hummus, and other spreads.
Photo courtesy of Getty Images. The image was not created by the recipe author but is representative of the dish.
Preheat oven to 350°F.
Add almonds, egg, water, and salt to a blender. Blend for 20 seconds or until mixture forms a paste. Add half of flour, and place lid on jar. Blend for another 30 seconds. Add remaining flour to jar, and place lid on jar and blend until mixed, about 30 seconds.
Grease pan with nonstick cooking spray or olive oil. Roll out dough until it is 2–3 millimeters thick. Bake crackers for 18–20 minutes or until crackers are browned at edges. Remove from oven, and cut crackers into 1-x-1-inch pieces. Let cool and then remove from pan. If crackers are still soft, crisp them in a dehydrator for 4 hours or in an oven at 200°F for 2 hours.