RECTANGLE CRACKER RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix almond flour, walnuts, flax seed meal, and salt together in a bowl until well combined. Add water and olive oil; mix until dough is moist and holds together.
• Turn dough onto prepared baking sheet. Place a second piece of parchment over dough. Roll dough, using a rolling pin, into a 1/16-inch thick rectangle. Remove top piece of parchment paper and cut sides of dough to make an even rectangle. Add excess dough to corners or 1 end of rectangle and re-roll to uniform thickness.
• Cut dough into 1-inch squares using a pizza cutter, keeping dough still attached.
• Bake in the preheated oven until outside edges of dough are browned, about 15 minutes. Cool crackers on the baking sheet; break into squares.

Steps:

• Beat together flour, fine sea salt, and pepper with an electric mixer on low speed until blended. With mixer running, beat in butter, a few pieces at a time, until mixture is crumbly. Beat in buttermilk just until dough comes together. Divide dough in half and shape into rectangles. Wrap with plastic and chill at least 1 hour. (Dough can be frozen, well wrapped, up to 3 months.)  Preheat oven to 350°F with racks in middle and lower thirds. Line two baking sheets with parchment paper. On a lightly floured work surface, with one dough disk at a time, roll into a very thin rectangle, about 1/16-inch thick. With a sharp knife or a pizza wheel, cut dough into 2-inch triangles. Arrange on prepared baking sheets. Prick with a fork and sprinkle with flaky sea salt. Repeat with remaining dough, rerolling scraps.  Bake, in batches, rotating pans halfway through, until puffed and lightly golden, 10 to 12 minutes. Transfer to wire racks to cool. Store in an airtight container up to 1 week.