Cracker base:

1. In a food processor, place almond flour, salt and pepper. Add 2 eggs. Cover and process just until dough begins to form a ball. Divide dough in half; shape each half into a ball.
2. Between 2 sheets of parchment paper, roll each dough ball to ⅛ inch thick. Refrigerate dough between sheets of parchment paper at least 20 minutes.
3. Preheat oven to 350°F. Remove dough from refrigerator. Remove top sheets of parchment paper. Cut dough into 2-inch shapes using cookie cutters, a pizza cutter or a fluted pastry cutter. Place cutouts ½ inch apart on ungreased baking sheets.
4. In a small bowl, whisk together the remaining egg and water. Lightly brush egg mixture onto cutouts. Prick cutouts with a fork.
5. Bake for 10 to 12 minutes or until lightly golden. Cool crackers on baking sheets for 5 minutes. Transfer crackers to wire racks and cool completely.

‍

‍

Cracked Pepper & Sea Salt Crackers:

Prepare recipe as directed, except lightly sprinkle cutouts with additional 1 teaspoon cracked black pepper and ½ teaspoon sea salt.

‍

Pecorino & Herb Crackers:

Prepare recipe as directed, except substitute ½ teaspoon ground white pepper for the black pepper, and add ⅓ cup grated pecorino or fresh Parmesan cheese, 1 teaspoon dried thyme leaves and 1 teaspoon dried rosemary to dough. Lightly sprinkle crackers with 1 tablespoon additional grated pecorino or Parmesan cheese during the last 2 minutes of baking.

‍

Flax & Almond Crackers:

Prepare recipe as directed, except add 2 tablespoons finely chopped slivered almonds and 1 teaspoon flaxseed meal to dough. Lightly sprinkle cutouts with 1 tablespoon additional finely chopped slivered almonds before baking.