Preheat your oven to 350 degrees and prepare 2 large sheets of parchment paper
Combine dry ingredients in a medium bowl
In a large bowl mix egg, olive oil and water. Add dry ingredients to the wet ingredients slowly until fully combined. You will have something of a heavy paste for the dough
Place dough on one sheet of parchment, and cover with another. Using a rolling pin, roll the dough out between the two pieces of parchment. This helps keep the dough from sticking to the roller. Roll the dough out until it is consistent and thin. The thinner the cracker the nicer the crisp, however slightly thicker crackers hold up better for dipping and spreading. Plan for ⅛” or less in thickness for best results.
Using a pizza or pasta cutter (a thin knife will also work, but will be more difficult) cut a grid pattern into the dough of 1-2” squares or rectangles. I like rectangles to have a little handle for dipping, but it is just a matter of aesthetics. If you want perfect squares you can pull of the irregular edges and roll into a new ball and repeat this process. Leave the sliced dough on the parchment sheet and transfer to a baking sheet.
**Sprinkle with salt! You must do this before you bake or it will not stick. I often forget and always regret it.
Bake for 10-12 minutes. Almond flour can scorch quite quickly, so keep a close eye on these once they begin browning. Your goal is to have a light browning on the edges.
Remove from oven and allow to cool on the sheet.
Enjoy fresh or these can be stored in freezer for months.