1 ½cupsfinely ground blanched almond flour (150g)plus more for dusting
¼tspred pepper flakes
Coarse salt for sprinkling
Preheat the oven to 300F and line a work surface with a silicone baking mat. Sprinkle the mat with almond flour
In a large microwave-safe bowl, melt the cheese on high in 30 second increments until well melted and can be stirred together to a smooth consistency.
Add the almond flour, salt, garlic powder, red pepper flakes and the egg and stir to combine. Work in well together with a rubber spatula, kneading the dough up against the sides of the bowl (if your dough is really sticky still, work in another few tablespoons of almond flour – it should be very pliant but not tacky)
Turn the dough out onto the prepared work surface and top with a piece of parchment or waxed paper. Roll out as thinly as you can, no more than about 1/8 inches thick.
Cut the crackers into the desired shape and size using a pizza wheel or a sharp knife. I made mine about 1 inch across.
To make little circles in the middle, take a straw and poke a hole (then blow out the material that’s stuck in the straw from the other end). You can also simply take a fork and prick the crackers a few times.
Brush the dough with the melted butter and sprinkle with the coarse salt, pressing lightly to adhere.
Transfer the silicone mat to a large baking sheet. Bake 20 to 30 minutes, until golden brown and the edges are beginning to crisp up, then turn off the oven and let the crackers remain inside. If the edge pieces are browning too fast, simply remove them and let the remaining crackers sit in the warm oven until firm to the touch. They will continue to crisp up as they cool.
Note: How many crackers you get and how long they take to bake depends on how thinly you roll the dough. I got about 60 crackers.