Ingredients:

  • 2 cups (224g) Super-fine blanched almond flour
  • 1 large Egg (room temperature)
  • 0.5 tsp Fine sea salt
  • 0.5 tsp Garlic powder
  • 1 tsp Dried rosemary
  • 1 tbsp Filtered water

Instructions:

  1. Whisk the base. In a large mixing bowl, whisk together the 224g of fine milled almond flour, 0.5 tsp fine sea salt, and garlic powder. Add the dried rosemary, whisking until no clumps remain and the herbs are evenly distributed.
  2. Bind the dough. Create a well in the center of the dry ingredients and add the egg. Stir vigorously with a stiff spatula until a cohesive dough ball forms.
  3. Hydrate if needed. If the dough feels too sandy and won't hold its shape, add the filtered water one teaspoon at a time. You want it pliable but not sticky to the touch.
  4. Roll it out. Place the dough between two sheets of parchment paper. Use a rolling pin to roll the dough into a large rectangle. Aim for 1/16th of an inch—until the dough is translucent and thin.
  5. Expose the surface. Carefully peel back the top layer of parchment paper. Note: If it sticks, pop the whole thing in the fridge for 5 minutes.
  6. Score the squares. Use a pizza cutter or sharp knife to score the dough into 40 equal squares. Do not move them; keep the rectangle intact.
  7. Season the top. Sprinkle the surface with the 6g of flaky sea salt, pressing very lightly so the crystals stick.
  8. Bake for precision. Transfer the bottom parchment onto a baking sheet. Bake at 175°C (350°F) for 12-15 minutes until the edges are tawny brown and the center feels firm.
  9. Cool for the snap. Allow to cool completely on the baking sheet. Wait until they are cold to the touch before breaking them along the lines; this is when the final moisture evaporates.