Here is another take on the crispbread and knäckebröd. Having spend Christmas home – en famille – I met with my cousin. Needless to say that the parmesan is her idea.

• 120g almond flour
• 50g parmesan cheese, grated
• 1 egg
• 1 egg white
• seasoning (I used salt, dried rosemary, sage, tarragon, pepper)

You know the drill, right? Dry stuff in one bowl and mix. Liquid stuff in the other and mix. Now the real mixing and we are done. We still need the two sheets of baking paper to roll out, as the dough is very sticky. Err on the side of more thin. They are so much better when crispy. I found the mixture a bit soft so, try it with a little bit more almond flour. The taste is good though.

I am using a pizza slicer to cut the dough into small rectangles.

Bake (dry) in the oven for some 20 minutes.

Enjoy.

P.S. I will have to try and make these with different cheese varieties at a later time.