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Asiago & Rosemary Crackers

Marla Hingley
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 24


  • 1 ½ cups ground almonds
  • ¼ cup Asiago or Parmesan cheese finely grated (optional)
  • 2 Tbsp cold butter chopped into pieces
  • 1 Tbsp flaxseed*
  • 2 tsp rosemary crushed
  • 1 egg
  • ½ tsp salt
  • ¼ tsp pepper


  • Combine all ingredients together in food processor, pulsing until dough comes together.
  • Roll out dough between two pieces of parchment (really can just push the rolling pin in all directions to flatten evenly out) to 1/8” thick, or about 8x12” rectangle.
  • Place onto a baking sheet and refrigerate for 30 minutes.
  • Remove top parchment and using a pizza cutter or knife cut into bite-sized squares/triangles, then prick all over with fork (you don’t need to separate pieces). Bake at 350°F for about 20 minutes or until golden all over. Note: I used a preheated baking stone, which speeds the cooking time by about 5-10 minutes.
  • Once cool, snap pieces apart and store in an airtight container.


*using a knife or mortar and pestle, crack the shells of the flaxseeds. Otherwise they will not get digested and their nutrients cannot be utilized.
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