1 cup finely ground almond flour
3 tablespoons sesame seeds
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon pepper
1 large egg, beaten
salt and pepper to top the crackers
Preheat the oven to 350 degrees and move the rack to the middle position. (I bake them at 335.)
Cut two pieces of parchment to fit a large sheet pan. (I use a Silpat for the bottom instead of parchment)
Into a medium bowl, measure and mix all of the dry ingredients.
Add the egg and work the egg into the ingredients to form a dough.
Divide the dough in half.
Place a piece of parchment onto the counter and spray it with baking spray.
Lay one half of the dough in the center of the parchment.
Spray the other piece of parchment and lay it spray-side-down onto the piece of dough.
Roll the dough into a large rectangle about 1/8th - 1/16 of an inch thick.
Remove the top piece of parchment and cut the dough into 20 pieces with a large sharp knife or a pizza cutter.
Leave the cut dough in place.
Salt and pepper the crackers. Slide the parchment onto a cookie sheet.
Bake the almond sesame crackers until they brown slightly, 15- 20 minutes.
Let them cool for a minute before putting them on a cooling rack to cool completely.
Break apart when cool.
Repeat the procedure with the other half of the dough.
Store in an airtight container.
Makes approximately 40 crackers.
Serving size is 10 crackers each, or a quarter of the recipe.