Rosemary Crackers (Gluten Free)

Tasty ground almond crackers, ideal with cheese or as a snack

  • 175 g ground almonds

  • ½ teaspoon sea salt

  • 2 tablespoons fresh rosemary, finely chopped or 1 heaped teaspoon dried rosemary

  • 1 tablespoon olive oil

  • 1 egg


    If using a food processor, just put the whole lot together


    In a large bowl, combine ground almonds, salt and rosemary

    In a medium bowl, whisk together olive oil and egg

    Stir wet ingredients into almond mixture until thoroughly combined


    Roll the dough into a ball and press between 2 sheets of parchment/baking paper

    to ⅛ inch thickness.

    Remove top piece of parchment paper

    Transfer the bottom piece with rolled out dough onto baking sheet

    Cut dough into 2-inch squares with a knife or pizza cutter

    Bake at 180/ 350° for 12-15 minutes, until lightly golden – keep watching as it burns very quickly!

    Let crackers cool on baking sheet for 30 minutes, then serve.


© Ruth Pretty 2011