📖 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 on this one; I've learned the hard way.
2. In a food processor or high-powered blender, combine the walnuts, Gruyere, and almond flour. Whiz it until it resembles coarse crumbs. Don't over-process; you still want some texture. A slightly chunky cracker is my favorite!
3. Add the melted butter, egg, salt, and garlic powder (if using) to the crumb mixture. Pulse a few times to combine everything evenly. It's like a little culinary dance!
4. The mixture should now form a slightly sticky dough. If it seems too dry, add a tiny bit of water, one teaspoon at a time, until it comes together. If it's too wet, add a little more almond flour.
5. Transfer the dough to a lightly floured surface (almond flour is best). Gently knead the dough a couple of times just to bring it together. Dont' overwork it or they might become tough.
6. Roll out the dough. You can use a rolling pin to roll it out to about 1/8 inch thickness, or if you're feeling fancy, use a pasta machine. Aim for a consistent thickness for even baking.
7. Cut out the crackers using a knife, cookie cutters, or even a pizza cutter. Get creative with the shapes! My niece loves to make them into stars.
8. Place the crackers onto the prepared baking sheet, leaving a little space between them for expansion. This is crucial for crispy crackers!
9. Bake for 12-15 minutes, or until the crackers are golden brown and crispy. Keep a close eye on them towards the end – ovens vary wildly!
10. Remove the crackers from the oven and let them cool completely on a wire rack. This prevents them from becoming soggy. Patience, young padawan!