Almond Crackers - Gluten Free

·         2 cups (8 ounces) raw blanched almond slivers

·         1/4 teaspoon salt

·         1 teaspoon dried dill

·         1 egg, whisked

·         2 tablespoons olive oil

Instructions:

Preheat oven to 350 degrees Fahrenheit.

In a food processor mix nuts, salt and dried dill until nuts reach desired consistency. For textured crackers, leave nuts in tiny pieces. For smooth crackers, blend until nuts reach a flour-like consistency.

Add egg and oil and pulse just until incorporated.

From here, you can shape the crackers in one of two ways:

For a thin, crunchy cracker flatten the dough between two sheets of parchment paper (sold in the same aisle as plastic wrap and aluminum foil) then use a rolling pin to get the dough as thin as possible. Remove the top sheet of parchment paper and set the other (with the dough on top) on a cookie sheet. Use a knife or pizza wheel to cut cracker shapes.

Or, for a thicker cracker with a rounded shape, wrap the dough in a large piece of parchment paper and shape it into a log about 9 inches long and 1-2 inches tall. Use a knife to slice thin pieces of dough into crackers. If the dough is too soft, put it in the freezer for 10 minutes, then cut.

Bake crackers for 10-12 minutes. Let cool completely before eating.