Almond crackers with garlic and rosemary

Recipe Notes: I've used almond flour and almond meal to make these crackers.  Almond meal gives the crackers a more grainy taste.  The key to making sure the crackers bake well and come off the sheet pan correctly is to use parchment paper. Be careful on cooking time, the crackers burn easily.

• 2 cups almond flour/meal
• 3/4 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chopped, dried rosemary
• 1 large egg
• 1 Tablespoon extra virgin olive oil, butter, ghee, or coconut oil

1. Preheat oven to 350 degrees. Using butter or coconut oil, grease baking sheet very liberally.
2. In a medium-sized bown stir together almond flour, salt, garlic powder and dried rosemary.
3. In a separate, small bowl, whisk egg until frothy. Add desired oil and mix. Pour egg-oil mixture into the dry ingredients and mix until the dough is well blended.
4. Make the crackers: Roll the dough out on parchment paper until desired thickness. Remove the top sheet of paper and cut the crackers into 1-2 inch squares. 
5. Bake for 10 minutes or so, until firm and lightly golden brown. Allow to cool before removing from baking sheet.