In a large mixing bowl, add all the ingredients. The order doesn't matter. We recommend weighing the ingredients in grams for full precision.
Stir the ingredients together using a silicone spatula. The dough will be moist at first, drying as you go. Keep going until it forms a consistent dough. It should take about 1 minute until the dough comes together and the fiber from the flax meal absorbs the water. Shape a ball of dough. Set aside 10 minutes at room temperature.
Place the dough onto a piece of non-stick parchment paper. The dough should not be sticky. If so, read the troubleshooting notes.
Shape the dough as a rectangle with your hands - this is optional. It just makes it easier to cut lovely rectangle crackers shapes.
Place another piece of non-stick parchment paper on top of the dough. Press slightly with your hand palm to stick the piece of paper to the dough.
Start rolling the dough with a rolling pin up to 3 mm thickness. Use pastry rulers to guide you with thickness if you like. Note that thicker crackers take more time to bake and crisp.
Remove the top parchment paper layer. Dip a knife blade into the water, slightly dry with a towel. This will prevent the blade from sticking to the dough. Cut rectangle shapes - you should be able to make 14 rectangles. I love to shape rectangles crackers, and if you already shaped the dough as a rectangle, you won't have the leftover dough to re-roll and reshape.
Slide the parchment paper sheet with the cut-out crackers onto a baking tray. Make sure you leave some space between each cracker to ensure a nice crisp on the border. If they are too close to each other, they don't crisp as much.
Bake at 370°F/180°C for 20-30 minutes, checking every 5 minutes from 20 minutes baking. The crackers on the sides will cook faster. You can remove them first, cool them down on a rack, and bring back the rest of the crackers in the oven to bake them longer. They are cooked when the sides get golden and crispy.
If there is leftover dough (some that are not cut-out as beautiful rectangles), gather it to reform a dough ball. Repeat the rolling/cutting process with this dough to form more almond flour crackers.
Fully cool down on a cooling rack. The crackers will harden as they cool down.
Store in a glass jar or airtight container (careful, plastic box soften the crackers). Store up to 10 days in the pantry. Don't store them in the fridge, or they will soften.
Tips: For precision, I recommend weighing your ingredients in grams rather than cups.Troubleshooting: Dough is too sticky? this can happen if you did not weigh the ingredient or used coarser almond flour (almond meal, not recommended!). In this case, sprinkle extra flax meal, 1 teaspoon at a time, knead the dough for 30 seconds, set aside 5 minutes until the flax fiber absorbs the extra moisture. It should make the dough less sticky.