📖 Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper; this prevents sticking and makes cleanup a breeze. Trust me, you'll thank me later!
2. In a medium mixing bowl, grate 2 cups (16 oz) sharp cheddar cheese. Make sure it's finely grated—this helps with the cracker texture. We're aiming for a smooth, even cracker, not a chunky mess. If your grater is anything like mine, you might need to take a break to deal with the inevitable cheese explosion!
3. Finely chop 1 medium apple (about 1 cup). I prefer Honeycrisp for their sweetness and crispness, but you do you! Remove the core and seeds, of course.
4. In a separate bowl, whisk together 1 large egg, 1/4 cup almond flour, and 1/4 teaspoon salt. This is the magic binder that holds everything together. Don't over-whisk; we just want to combine the ingredients smoothly.
5. Gently fold the grated cheese and chopped apple into the wet ingredient mixture. Be gentle—we don’t want to overmix and make our dough too tough. Aim for a nice, cohesive mixture.
6. Once the mixture is well-combined, use a spoon or spatula to drop small mounds (about 1 tablespoon each) onto the prepared baking sheet. Leave a little space between each cracker so they can expand without being all snuggly-wuggly!
7. Bake for 12-15 minutes, or until the edges are golden brown and the crackers are firm to the touch. Keep an eye on them—every oven is different, so keep an eye out for the magic golden-brown moment.
8. Once cooked, carefully remove the baking sheet from the oven and let the crackers cool completely on the sheet. This is important, as they will firm up as they cool. Patience, young padawan!