In the bowl of a food processor fitted with an S-blade, process all the dough ingredients together. Pulse for about 15-30 seconds or until a ball forms.
Wrap the dough in plastic wrap, punch down, and freeze for an hour or until well-chilled (which will make rolling easier).
Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
Sprinkle a piece of parchment paper with almond flour (or other flour of choice), place ¼ of the dough in the center, and place another piece of parchment paper on top. Leave the rest of the dough in the refrigerator until ready to use.
Roll the dough out to 1/16”. If you roll it too thick, the crackers may not crisp up and if you roll it too thin, it’ll be difficult to remove the crackers from the parchment paper.
Use a ravioli cutter or desired cookie cutters to cut out shapes. I made mine as 1” squares. If you like things on the salty side, lightly salt the tops of the shapes.
If you find the shapes to difficult to remove from the parchment paper, place it in the freezer for 5-10 minutes. Then they should pop right off.
Remove the shapes to the prepared baking sheet, leaving just a little room (about ¼”) between the crackers, and bake for 14-17 minutes or until the edges have started to brown. They’ll be soft once removed from the oven but should crisp up once cooled. If they’re still not crisp after cooling, return to the oven and bake for another 4-7 minutes.
Store in an airtight container for up to 2 weeks. If they lose their crispness, bake for 6 minutes at 350 °F (175 °C).