I started making these when I was following the Atkins food plan. They are yummy. You can make them plain or can add seeds to them. I usually add anise, fennel, or caraway seeds when I make it.
This works well for people avoiding carbs and gluten.
Almond Flour Crackers
1 cup almond flour
1 egg white
1 pinch salt
optional: anise seeds, fennel seeds, caraway seeds, or a seed of your choice
Preheat the oven to 325 degrees F.
Combine almond flour, egg white, (and if using seeds, the seeds also), and salt.
Line a cookie sheet with a silicone sheet, waxed paper, or parchment paper. Place the dough in the middle. Put a sheet of waxed paper or parchment paper over the dough. Press or roll out the dough thinly, as close to the edge of the pan as possible.
Peel off the top layer of paper. Using a butter knife, cut through dough into the shape and size of crackers you prefer. Bake in the oven for 10 minutes or so; keep checking for it to change color very lightly. The dough will easily burn if you aren't careful. Remove the edges when they start to change color, then put the rest back to continue baking in the oven. Keep removing edges as they change color and return rest of crackers to bake until all of crackers have finished baking.
Store after crackers cool.
Enjoy.