Preheat the oven to 180°C / 350°F. Line a baking sheet with parchment paper.

In a food processor combine 2 cups (200 g) almond flour (use superfine almond flour if possible), salt and pepper to taste, and the eggs as follows: use 2 medium eggs if using superfine almond flour; use 1 medium egg if using ground/coarse almond flour. Process until a cohesive dough forms. (If you do not have a food processor, mix in a bowl until the mixture comes together into a uniform dough.)

Place one sheet of parchment on your work surface, put the dough on top, then cover with a second sheet of parchment. Roll the dough out thinly and evenly between the two sheets of parchment. The dough may be firm — press/roll firmly to achieve an even thin layer.

Remove the top parchment sheet. Cut the dough into shapes using a small glass or cookie cutter, or cut into squares/diamonds with a knife or pizza cutter. If you cut shapes with a cutter, lift each piece and place it on the prepared baking sheet (leave a little space between crackers). If you cut squares/diamonds, you may leave the dough on the same parchment and transfer the entire parchment to the baking sheet.

Evenly sprinkle the grated ½ cup (40 g) parmesan over the crackers. If you prefer not to use parmesan, sprinkle additional sea salt and cracked black pepper to taste instead.

Bake in the preheated oven for about 12 minutes, or until the crackers are lightly browned. Baking time will vary with how thinly you rolled the dough.

Remove the baking sheet from the oven and allow the crackers to cool completely on the sheet. If you pre-cut the dough into connected pieces, break them into individual crackers after they have cooled and firmed.