30g almond flour, whole ground blanched almonds
20g macadamia nuts, dry roasted with salt - finely ground in a blender
15g olive oil
1 Egg white - raw
1/8th teaspoon Salt (optional)
20g macadamia nuts, dry roasted with salt - finely ground in a blender
15g olive oil
1 Egg white - raw
1/8th teaspoon Salt (optional)
- Mix together all ingredients until dough becomes stiff.
- Line a cookie sheet pan with foil. Spread dough thin into an approximate 8 x 6 inch rectangle by patting dough flat with a spatula.
- Using a spatula, cut a grid into the dough to form approximately equal cracker squares
- Bake at 325 degrees F for 10-12 minutes or until golden brown.
- Allow to cool before removing from pan. Store in a zip-lock bag or airtight container for up to 3 days or freeze.