60g (4.3 fl oz or heaping 1/2 cup) almond flour (whole ground blanched almonds)

40g (~1/3 cup prior to grinding) macadamia nuts, dry roasted without salt - finely ground in a blender

6 g (1 tbsp) whole-husk psyllium

30 g (2 tbsp) olive oil

20 g (1.3 tbsp) egg white - raw

1.5 g (1/4 tsp) salt (optional)

1. Pan roast the macadamia nuts in a dry pan, over medium low heat. Toss frequently until the nuts become a very light golden color and begin to be fragrant. Remove from heat and place into a cool bowl immediately. When the nuts are completely cool, grind to a very fine flour texture
2. To a mixing bowl add the almond flour, macadamia nut flour, whole psyllium husk, salt. Stir well to combine the dry ingredients
3. Add the olive oil and egg white. Stir well to combine and make a smooth dough. Let dough rest for 15-30 minutes
4. Line a cookie sheet with parchment
5. Spread dough thinly into an approximate 8 x 6 inch rectangle by patting dough flat with a spatula
6. Using a spatula, cut a grid into the dough to form approximately equal cracker squares
7. Bake at 160 C or 325 F for 10-12 minutes or until golden brown
8. Allow to cool before removing from pan. Store in a zip-lock bag or airtight container for up to 3 days, or freeze