Rosemary crackers

1 1/4 cups almond flour
½ tsp sea salt
2 tbsp fresh rosemary, finely chopped
1 tablespoon olive oil
1 egg

Mix all ingredients In a large bowl and then roll the dough into a ball and press between 2 sheets of baking paper until is even, you want them to be thin.
Remove the top paper and cut them in to about 20 squares with a pizza cutter or a normal knife.
Bake at 200 C for 12-15 minutes, until lightly golden and let them cool on the baking sheet for 30 minutes and they are ready.

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