Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicon baking mats.

Place the almond flour, Parmesan cheese, rosemary, ½ teaspoon salt, and pepper in a food processor and pulse a few times. Add the egg and process until the mixture forms into a dough.

Roll the dough between two sheets of waxed paper as thinly as possible – try to get it 1/16 to 1/8 of an inch thick.

Cut the rolled dough out with 2-inch cookie cutters or cut with a knife into squares. Place on the prepared baking sheets and sprinkle with a tiny pinch of salt.

Bake for 14 – 15 minutes, or until golden brown, rotating the pans halfway through baking. Let cool on the pans for at least 10 minutes.