Ingredients:

  • 1 cup shredded Low-Moisture Mozzarella Cheese
  • 2 oz Full-Fat Cream Cheese, cubed
  • 1 ½ cups Superfine Almond Flour
  • 1 large Egg, lightly beaten
  • 1 teaspoon Xanthan Gum
  • ½ teaspoon Fine Sea Salt
  • 1 tablespoon Everything Bagel Seasoning (for dough)
  • 1 large Egg White (for wash)
  • 1 teaspoon Water (for wash)
  • 2 tablespoons Everything Bagel Seasoning (for topping)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. Combine the shredded mozzarella and cubed cream cheese in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the cheese is completely melted and gooey (approx. 90–120 seconds).
  3. In a separate bowl, whisk together the almond flour, xanthan gum, salt, and 1 tablespoon of Everything Bagel Seasoning.
  4. Add the beaten egg and the dry ingredient mixture immediately into the melted cheese. Use a sturdy spatula or clean hands to mix rapidly until a uniform, smooth ball of dough forms.
  5. Flatten the dough into a thick disc, wrap tightly in cling film, and refrigerate for 30 minutes to chill and firm up the fat.
  6. Divide the chilled dough in half. Place one half between two large sheets of parchment paper. Use a rolling pin to roll the dough out as thin as possible (aim for about ⅛ inch or 3 mm).
  7. Remove the top sheet of parchment. Use a pizza cutter or sharp knife to slice the dough into uniform 1.5-inch squares or rectangles. Do not separate the pieces, just score through the dough.
  8. Whisk the egg white with 1 teaspoon of water. Brush the surface lightly but completely with the egg white wash. Sprinkle generously with the remaining 2 tablespoons of Everything Bagel Seasoning and gently press the seasoning into the dough surface.
  9. Transfer the parchment sheet to the prepared baking sheet. Bake for 18–22 minutes, rotating the tray halfway through, until the edges are deep golden brown and the surface looks dried and firm.
  10. Remove from the oven. Immediately separate the pre-scored crackers. Transfer them to a wire rack and allow them to cool completely to room temperature before serving, as this is when the crunch develops.